Monkfish and Baked Potato Kebabs

This is a quirky kebab but one I think you will enjoy. We have talked before of gigot of monkfish, so why not a kebab!


  • 450g/1 lb trimmed monkfish
  • 2 large potatoes
  • salt and freshly ground pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • juice of ½ a lemon
  • 55g/2oz strong Cheddar
  • 85ml/3fl oz sour cream
  • 1 tbsp oil


Rub the potatoes with salt and oil and bake for 1 hour in a preheated hot oven at 220°C/425°F/Gas 7. Cut the monkfish into 2.5cm/1 inch chunks. Heat the olive oil and butter and sauté the fish until just cooked through, about 5 minutes, season with lemon juice. Slice the potatoes carefully widthways to leave each piece intact. Thread alternate pieces of fish and potato on presoaked wooden or metal kebab skewers and place on a heatproof dish. Mix together the cheese and the sour cream and season. Ladle over the kebabs and sear under a very hot grill until the cheese bubbles, serve at once.