• 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.