Monkfish Rosemary Skewers

Preheat the oven to 200°C (approximately 400°F)

Rinse the fish fillets, pat dry and cut into 16 roughly equal pieces. Wrap each in a slice of bacon. Remove the most of the needles from the rosemary sprigs (leaving a few at the top) and set aside. Cut the lime into quarters and spear alternating with the monkfish on the rosemary sprigs. Chop the rosemmary needles finely. Rinse the chile and also chop finely. Chop the sage leaves and mix with the honey, chile, oil and rosemary. Brush the skewers with the marinade, add a little salt and cook on the grate of the oven over a drip pan for about 10 minutes.