Perfect for sunny barbecue or summery vibe at home
For 2 people
150 gr cod
150 gr salmon
1 small courgette
1/2 bell pepper
For the marinade
1 garlic glove
1 teaspoon of lemon
1 teaspoon of ginger
2 teaspoons of soy sauce
1 teaspoon of honey
The day before cut the fish in big pieces. Mix all the marinade ingredients together with the fish and marinate for a night.
Put your skewer sticks in water so they don't burn during cooking.
The next day wash the bell pepper and cut it in pieces. Wash and slice the courgette.
Thread in order courgette, fish, bell pepper in the skewer sticks until full.
Preheat oven 180C and cook for 12 min or cook them on a barbecue.
If you have left over bell pepper and courgette use them for a side salad. In the picture it is served with a cold orzo salad.
