ingredients
serves 3
1 pound fish fillets
1 large green bell pepper, seeded and cut into 1 inch squares
1/4 pound fresh button mushrooms, stalks trimmed off
1 garlic clove
6 bay leaves
6 small firm tomatoes (cherry tomatoes)
For The Marinade
3 tablespoons olive oil
2 tablespoons lemon juice
salt
freshly ground black pepper
1 teaspoon dried oregano
method
1. Remove the skin from the fillets by easing it away from the flesh with a knife, then pulling gently with your fingers. Cut the flesh into 1 inch cubes.
2. Mix all the marinade ingredients together in a bowl and add the fish, green pepper and mushroom caps.
3. Stir to coat the ingredients thoroughly. Cover and refrigerate for 2 hours. Stir once or twice during this time.
4. Rub the kebab skewers with oil, then rub each skewer with a halved garlic clove to pick up the flavour. Drain the kebab ingredients, reserving the marinade.
5. Thread pieces of fish, pepper and mushroom caps alternately on to the skewers. Continue until all the ingredients have been used; include two bay leaves on each skewer.
6. Heat the broiler pan with the grid in position to medium heat. Put the kebabs on the grid and cook for 12 minutes, turning the skewers and basting with the marinade several times.
7. Slip the tomatoes on the ends of the skewer for the last 5 minutes of cooking time.
8. Heat any remaining marinade in a small pan. Transfer the fish to a warmed serving dish and pour the heated marinade and pan juices over the fish.
9. Garnish and serve immediately.
