4 fillets of monkfish (monkfish tail)
4 tablespoons of extra virgin olive oil
1 teaspoon chopped herbs (parsley, oregano)
20/30 cherry tomatoes (or cherry tomatoes)
salt and pepper
Split the fish and cut the fillets into cubes.
Marinate for about an hour in an emulsion of oil, lemon juice and grated lemon peel, salt, pepper and aromatic herbs (to taste).
Aside, cut the leeks lengthwise, open the pulp and unravel the strips you have obtained. When the fish has been marinating for over an hour, wrap each piece of fish in a leek strip.
Thread the obtained rolls, if you like interspersing with a cherry tomato, to give color. Then proceed to cook the skewers on a hot grill.
Let them cook for about four to five minutes per side and then serve hot.
You can accompany them with slices of toasted bread or some polenta