Recipe

Tuna, salmon and cod kebabs served with fresh vegetables and a white wine sauce.

Serves: 4 people   |   Prep time: 20 minutes   |   Cooking time: 20 minutes

British   |   Main

  

Ingredients

• 1 x 240g pack Salmon fillets
• 1 x 250g pack Cod fillets
• 1 x 220g pack Tuna steaks
• 1 x 385g pack – Let’s Cook – Herby baby potatoes
• 300g Cavolo nero
• 2 x teaspoons Specially Selected Genovese pesto
• Juice x 1 lemon
• 40ml Double cream
• 40ml White wine or vegetable stock
• Sea salt and black pepper
• A little Olive oil
• 4 x Kebab skewers

  

Method

1. Skin the salmon.
2. Cut all the fish into chunks and divide between the skewers.
3. Cook the potatoes as instructions on the pack – once cooked – crush slightly with a fork.
4. Chop the cavolo nero into strips- cook in some salted boiling water for 5 mins – drain well.
5. Mix the potatoes and cavolo nero together in a dish and keep warm
6. Preheat the grill.
7. Put the fish kebabs onto a baking tray – drizzle with some olive oil – grill for 10 mins, turning once.
8. While the fish is cooking – put the pesto, white wine or stock, cream and lemon juice into a small pan – gently heat through.
9. Serve the kebabs on a bed of the vegetables drizzled with the pesto lemon sauce.