Grilled Fish and Vegetable Skewers

Ingredients

• 800 g fish fillet (e.g., black seabream)
• 200 g Cherry tomatoes
• 1 Zucchini
• 2 fresh garlic cloves
• 6 tbsp Olive oil
• 1 untreated lemon (zest)
• 1 tbsp freshly chopped rosemary
• Sea salt
• ground pepper
• 2 untreated lemons
• 1 ciabatta (or white bread)

Instructions

1. 1.

   Rinse the fish, pat dry and cut into bite‑sized pieces. Wash and clean the tomatoes. Wash, trim, halve lengthwise and slice thickly the zucchini. Alternate all onto 8–12 skewers. Peel and press the garlic. Mix 4–5 tbsp oil with lemon zest, garlic and rosemary. Season with salt and pepper and brush the skewers. Grill over high heat, turning regularly, for 5–6 minutes, brushing again during cooking.

2. 2.

   Halve the lemons and place cut‑side down on the grill for 3–4 minutes. Slice the bread, drizzle with oil and grill both sides until golden brown.

3. 3.

   Serve the skewers with the grilled bread slices and lemon halves for drizzling.