I love my kitchen and preparing a homemade meal every evening, however at this time of year it is a real challenge. It is hot and stuffy which makes the process of preparing a meal a real chore, which I’m sure is a feeling many of my readers can relate to at the moment. This means that each evening I crave recipes that are quick, require very little effort and most importantly and light and refreshing to eat. Welcome my favourite fish skewers. I have been making these for years and they are by no means a complexly original recipe. I think all of us have probably given this a go at some point. The main reason I love them is that they mean I can have a mixture of fish or meat, as well as a huge variety of vegetables. There are so many different variations of this recipe, depending on what you would like to season them with or even how you would actually like to cook them. In this recipe I am going to explain how to make the skewers up and then the variety of ways that you can cook them depending on what you prefer.

This recipe is one of those that you can keep in your recipe book and go back to time and time again for such a huge variety of occasions. Whether you like using the BBQ, want something quick to pop in the oven or even need inspiration for Summer picnic, this is the recipe for you.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Skill: Easy (great with kids!)


1 Pre-prepared shop pack of roasted veggies (sold in all major supermarkets)

2 fillets of white fish

2 fillets of salmon (preferably lightly smoked)

Handful chopped parsley

1 lemon

Sprinkling sea salt

Wooden or metal skewers

Start by pre-heating your oven to 200 degrees, 180 fan. Transfer your veggies onto a flat baking tray and spread them out evenly. Once the oven is heated, pop the tray in and let them cook for ten minutes. Whilst the veg is cooking, prepare the fix. Remove the skin from the salmon and white fish (unless you bought it without). Chop the fish into cube shaped pieces.

Once the veg has been in for ten minutes, remove and set aside for five minutes to cool. Once cool you can then prepare the skewers with the veg and fish – I do this in order until I get to the last one and realise there isn’t equal quantities! I went with pepper, salmon, courgette, cod, tomato, salmon, pepper, cod, courgette, etc… There doesn’t have to be a set order obviously…but it is nice if it is evenly distributed.

On a chopped board (or your baking tray if you are baking them), place the skewers down and spread the chopped parsley of them, as well as the freshly squeezed lemon. Then, season with salt and pepper. I found that smoked sea salt worked really well with this recipe!

If you are baking the skewers, place them in the oven on your baking tray for 15 minutes. If you are putting them on the BBQ, lightly grease it with olive oil and cook them for around 15 minutes, turning every so often. Finally, if you are frying them, heat some oil in a shallow baking tray and set to a medium heat. Place the skewers in and turn them constantly to stop them sticking. We eat these as they are, however a good addition is some citrus infused cous cous, beans or even rice.

This recipe is my own, however I am certain you will find many similar online and in other recipe books!

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