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Spicy fish kebabs
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500g cod loin, cut into 3cm cubes
2 preserved lemons, halved, flesh removed, skin sliced into 4
½ red onion, cut into chunks
1 courgette, cut into chunks
2 tbsp harissa paste
3 cloves garlic, crushed
2 tbsp extra virgin olive oil, plus extra to drizzle
1 tbsp balsamic vinegar
YOU WILL ALSO NEED
4 thick slices crusty bread
8 wooden skewers, soaked in cold water
1. Put all the ingredients other than the rocket and balsamic vinegar, into a bowl. Season and mix until thoroughly coated.
2. Preheat the grill to high. Thread the fish onto the soaked skewers, alternating with the preserved lemon, onion and courgette.
3. Grill the skewers for 8 minutes, turning once, until the fish is thoroughly cooked through.
4. Toss the rocket with a little drizzle of olive oil and the balsamic vinegar, and serve immediately with the kebabs. Delicious with crusty bread.
Typical values per serving:
1 of your 5 a day.