Sun And Sea Kebabs
Transform your dinner into a culinary adventure with these flavorful and colorful fish kebabs. Delicate white fish, juicy cherry tomatoes, zesty satsuma segments, and fragrant sage leaves come together beautifully on skewers, creating a feast for the senses. A sprinkle of paprika adds a hint of warmth to these oven-baked delights, making them a perfect choice for a simple yet impressive meal.
— Constant Cookbook
Ingredients
- 6 cherry tomatoes
- 1 satsuma
- 70g/2½oz white fish
- 6 small fresh sage
- 2 tsp olive oil
- pinch paprika
Instructions
- Preheat the oven to 180C/350F/Gas 4. Soak two wooden skewers in water for 10 minutes.
- Thread a tomato onto one of the wooden skewers and then add a piece of fish, followed by a sage leaf. Then add some satsuma segments. Repeat the process, then thread the remaining ingredients onto another wooden skewer.
- Put the kebabs on a baking tray and drizzle with the oil, then sprinkle over the paprika.
- Bake in the oven for 15-20 minutes, or until the kebabs are cooked through.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 2
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