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Fantastic fish skewers
Fantastic fish skewers
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Total Time:
22 minutes
Family-friendly fish dish with zesty flavors, perfect for busy weeknights. Add a smoky twist by grilling on the barbecue.
Ingredients:
  • olive oil
  • 1 clove of garlic
  • 2 lemons
  • 2 sprigs of fresh rosemary
  • 1 red pepper
  • 4 x 130 g white fish fillets skin off, pin-boned, from sustainable sources
  • 2 thick slices of wholemeal bread (200g)
  • 8 rashers of higher-welfare smoked pancetta or smoked streaky bacon
  • 2 x 250 g sachets of cooked puy lentils
  • 2 x 80 g bags of watercress, spinach & rocket
  • 4 tablespoons natural yoghurt
Instructions:
  • - Preheat the oven to 200ºC/400ºF/gas 6 and soak 4 wooden skewers in cold water. (Optional: use rosemary sprigs as skewers). - Drizzle 2 tablespoons of olive oil in a large roasting tray. Add finely grated garlic from 1 clove, lemon zest from 1 lemon, and juice from half the lemon. Finely chop and add 2 sprigs of fresh rosemary, then season with salt and pepper. - Cut 1 deseeded red pepper, 4 x 130g white fish fillets, and 2 thick slices of wholemeal bread (200g) into chunks. Toss in the tray to coat. - Thread the bread, fish, and pepper onto the skewers with spaces between. Wrap 2 slices of pancetta around each skewer. Roast for 10 minutes until cooked through. - Heat 2 x 250g cooked grain pouches and toss gently with 2 x 80g bags of watercress, spinach & rocket, olive oil, lemon juice, salt, and pepper. - Plate the lentil salad, top with a kebab. Serve with lemon wedges and 1 tablespoon of natural yoghurt on each portion.

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