Grilled Fish with Tomatoes

Ingredients

• 600 g white fish fillet (ready to cook, skinless, e.g., stonefish)
• 4 small yellow patisson pumpkins
• 1 sprig rosemary
• 2 stems Parsley
• 2 sprigs lemon thyme
• 1 Garlic clove
• 1 untreated lemon (zest and juice)
• olive oil
• Salt
• pepper (ground)
• 4 tomatoes

Instructions

1. 1.

   Preheat the grill.

2. 2.

   Wash the fish, pat dry, cut into large cubes and skewer on wooden sticks. Attach a patisson to the end of each skewer. Rinse the herbs, shake dry and chop. Peel the garlic, finely chop it, mix with the herbs, lemon zest, juice and 4 tbsp oil, season with salt and pepper, then coat the fish cubes in this mixture.

3. 3.

   Wash the tomatoes, halve them, place on a grill pan and drizzle with the remaining lemon‑herb oil. Place the skewers on the hot grill and turn occasionally for about 8 minutes. Serve immediately.