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Monkfish skewers with lentils
Serves 4 Starters and mains
Ingredients
- 200g brown lentils
- 5 vine-ripened tomatoes
- 1 onion, finely chopped
- 4 garlic cloves, finely sliced
- 2tsp Pimentón de la Vera (smoked paprika)
- few thyme sprigs, leaves picked
- olive oil, for frying
- 600g monkfish, cut into cubes
- 12 large raw shell-on prawns
- 1 green pepper, cut into chunks
- 1 courgette, cut into chunks
- 1 red onion, cut into thin wedges
- extra virgin olive oil, for drizzling
You will need
- 8 metal or wooden skewers
Method
Place the lentils in a medium saucepan with a generous pinch of salt and cover with cold water. Bring to the boil and simmer for 20 minutes, until almost cooked.
Meanwhile, prepare the tomatoes by scoring a cross in the base of each. Place in a bowl and cover in just-boiled water. Leave for 30 seconds, then remove and plunge into cold water. Peel the skins and roughly chop the flesh.
In a frying pan over a medium heat, gently cook the onion and garlic with the pimentón and thyme in a little olive oil for 10 minutes, until softened. Add the tomatoes and season well. Drain the lentils and add to the tomato pan with a splash of the cooking liquid and cook for 5 minutes, until the lentils are tender.
Meanwhile, light a charcoal
barbecue and add some kindling
so it’s hot and full of flames, then
wait for it to cool to a medium
heat. You can also use a griddle
pan on the stove. Thread the fish, prawns and vegetables onto metal or wooden skewers (if using wooden skewers, soak
them in warm water for 30 minutes
beforehand). Drizzle with olive oil
and season, then sear for 2-3
minutes on each side, until the fish
is cooked and the vegetables are
tender and a little charred.
Serve the lentils topped with the skewers and a good drizzle of extra virgin olive oil.
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