1 Peel the onions and wash the tomatoes, and cut them all in four. Rinse and dry the monkfish. Cut into quite large pieces (of about 50 g), and wrap a rasher of bacon around each.

2 Now make four kebabs: thread on a piece of fish, followed by an onion-quarter, another piece of fish, then tomato. Brush the kebabs with oil, then grill or barbecue them for 20 minutes. Serve with a courgette gratin.