Skewered Rosemary Monkfish

Skewered Rosemary Monkfish

Number of people 4
Cost Moderate
Difficulty Easy
Preparation Time 25 min
Cooking Time 6 min




  • 400 g monkfish
  • 8 skewers
  • 1 sprig rosemary
  • 8 mushrooms
  • 150 g smoked bacon, thickly sliced
  • 1 lemon
  • 1 tbsp olive oil
  • 1/2 tsp ground paprika
  • 1 tbsp oil
  • salt
  • pepper

Peel the mushrooms and cut them in half. Cut the bacon into large lardons and the monkfish into around 3-cm chunks. Add the ingredients to the skewers one after the other.

Place the standard plate in the appliance, place a square piece of parchment paper in the cooking pot and lay the skewers on top. Drizzle with oil, season with salt and pepper, then add paprika and a few rosemary leaves. Cook in FISH mode for 6 minutes. Serve with a wedge of lemon.