Ingredients

• 450 g monkfish tail (1 lb)
• 1 lemon (small — grated rind and juice, for the marinade)
• 2 tbsp olive oil (for the marinade)
• 1 bunch bay leaves (small, fresh)
• 1 lemon (small, cut into wedges)
• 6 tbsp olive oil (for the sauce)
• 1 clove garlic (finely chopped)
• 1 lemon (small — grated rind and juice, for the sauce)
• 1 tbsp fresh parsley (chopped)
• 2 tbsp capers (drained and chopped)
• 3 anchovy fillets (finely chopped)
• pepper (to taste)

Instructions

1. Wash and pat dry the monkfish; trim away the grey membrane and slice either side of the central bone to give 2 thick fillets. Cut into 1-inch cubes.
2. Toss the cubes in a shallow dish with the lemon rind, juice and olive oil.
3. Drain the fish, reserving the juices, and thread onto four bamboo skewers, alternating with bay leaves and lemon wedges.
4. Preheat the broiler to medium; cover the skewer ends with foil, brush the fish with reserved juices and cook 3 minutes.
5. Turn, brush again, and cook 3-4 minutes more, until tender and cooked through.
6. Meanwhile, mix all the sauce ingredients together; serve the skewers with the sauce and a green salad.

Cooking Tips

• Trim every bit of the grey membrane — it toughens when cooked
• Thread bay leaves and lemon between every few cubes
• Foil on the skewer ends stops them burning
• Baste with the reserved marinade as it broils
• Make the sauce first so the flavours mingle