Ingredients
- 700g firm white fish, such as cod, haddock loin or monkfish, cut into chunks
- 8 thin slices pancetta or smoked streaky bacon
- 2 tbsp olive oil
- Juice of 1 lemon
- 1 garlic clove, grated
- 1 tsp dried oregano
- 1 small handful parsley, chopped
- 1/2 tsp black pepper
- Pinch of salt
- To Serve:
- Green salad
- Roasted potatoes
- Lemon wedges
- Garlic mayo or yoghurt sauce
Nutrition (per serving)
- Calories: 390
- Protein: 39g
- Fat: 24g
- Carbs: 5g
Method
- Cut the fish into large chunks and pat dry.
- Mix the olive oil, lemon juice, garlic, oregano, parsley, pepper and a small pinch of salt.
- Gently coat the fish in the marinade and leave for 15 minutes.
- Thread the fish onto skewers.
- Loosely wrap pancetta or bacon around each skewer.
- Roast at 200°C for 10 to 12 minutes, or grill until golden and just cooked through.
- Rest for 2 minutes.
- Serve with salad, potatoes and lemon.
Notes
Go easy on the salt because pancetta brings plenty. This recipe works best with firm fish that won’t collapse on the skewer.