Name: Monkfish, Cornish Chorizo & Sun-Blushed Tomatoes On Rosemary Skewers
Prep time: 25 min
Cook time: 10 min
Yield: 8
Ingredients: 1 x 200g jar sun-blushed (semi-dried) tomatoes, drained, reserving the oil; 1 medium Cornish chorizo, about 225g/8oz, cut into 1cm/½in rounds; 650g/1lb 7oz monkfish fillet, cut into chunks; 12 long rosemary sprigs, plus extra leaves for sprinkling; 100ml/4fl oz olive oil; Cornish sea salt and freshly ground black pepper; To serve; Handful of rocket leaves; Hot buttered Cornish new potatoes; Mixed leaf salad with edible flowers

VMG Recipes