Fish Souvlaki: the tastiest Kebab
Last week we had a burst of sunshine and for a few days it totally felt like summer had come to London. And with that I thought it was time to dust off some great summer recipes. I have been playing around a bit more in the kitchen recently and trying to get back in the habit of thinking up and then cooking a recipe from scratch. I think it is a great way to try things out and see what flavours and foods work together.
I can’t take complete credit for this recipe, the marinade comes from another website, Greekfood.about.com which I have found to be really helpful when looking for either Greek-style recipes or ones which just aren’t available on my go-to sites like BBCGoodFood or the main BBC Food site.
I managed to remember to take pictures this time whilst cooking. I really have to get into a better habit of bringing my phone with me into the kitchen to cook.
Fish Souvlaki aka: Kebabs
1/2 cup of olive oil
1/3 cup of freshly squeezed lemon juice
1 bay leaf, crushed
1 teaspoon of sea salt
1/4 teaspoon of freshly ground pepper
2 tablespoons of minced garlic
Good handful of chopped parsley
FOR THE KEBABS
400g Salmon, diced
400g Cod or firm white fish, diced
250g punnet of Cherry Tomatoes
1 Green Pepper, diced
1 Yellow Pepper, diced
1 Red Onion, diced
1 Courgette, sliced
FOR THE ROAST VERETABLES
Whisk together olive oil and lemon juice together. Add the rest of the marinade ingredients and whisk together.
Pop the chopped Salmon and Cod in a bowl and cover with the marinade. Stir to coat in the marinade and cover with clingfilm. Leave for 3 hours, or as long as you can, turning occasionally.
Preheat your oven to 190c. Prepare the vegetables for roasting, chop and wash. Now pop them into a roasting pan, sprinkly with parsley and drizzle with olive oil. Turn them to coat in the oil and parsley before putting them into a hot oven, 190c, and roasting for about 45 mins.
When the vegetables are 30 mins from being done it’s time to make the fish kebabs. Getyour vegetables and skewers to hand and cover the baking tray with tin foil and a little olive oil so they don’t stick.
Alternate each skewer with fish and the assorted veggies then pop onto the tray. The fish needs to go in for around 15 minutes, turning occasionally then serve with the roast vegetables.
The Fish Kebabs can be grilled or cooked on a BBQ, if you have a garden and the good weather to do it.
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