Monkfish kebabs with cherry tomatoes

Tender chunks of tasty monkfish skewered between cherry tomatoes and button mushrooms. Make small kebabs and serve as a Christmas appetiser; make them larger, serve with vegetables and a cheesy potato bake, and you have a quick and easy supper with a difference.

📝 Ingredients

• 1 pound skinless, filleted, monkfish tails
• 12 cherry tomatoes
• 12 button mushrooms
• 2 tablespoons olive oil
• 1 teaspoon lemon pepper (or other fish spice)

👨‍🍳 Instructions

1. 1Soak the wooden skewers in water for approximately 20 minutes. This will prevent the skewers from burning in the oven.
2. 2Pre-heat oven to 200°C/400°F
3. 3Rinse the monkfish tails under cold water and pat dry on paper kitchen towel.
4. 4Cut the tails into approximately 1½" pieces. This should make approximately 30 pieces.
5. 5Thread 5 pieces of monkfish tail onto a skewer, alternating with 2 cherry tomatoes and 2 button mushrooms.
6. 6Drizzle 2 tablespoons of olive oil onto a baking tray then arrange the skewers on the tray. Roll the skewers in the olive oil as you arrange them so that they are lightly coated with the oil on all sides.
7. 7Cover the baking tray with aluminium foil then place in the hot oven and bake for 8 minutes.
8. 8Remove the tray from the oven, discard the aluminium foil, turn the kebabs over and return to the oven for approximately 5 minutes until the tomatoes and onions are softened and the fish is cooked.
9. 9Remove from the oven and serve immediately with vegetables and potatoes, and a wedge of lemon (optional).