SALMON AND SNAPPER BROCHETTE

SALMON AND SNAPPER BROCHETTE:   EUROPE  (serves  6)

INGREDIENTS:

500 g fillet of salmon, skinned and boned
500 g fillet of snapper
3 courgettes
1 red pepper
1 green pepper
2 onions
3 tbs olive oil
2 springs thyme
Sea salt and ground pepper

METHOD:

• pre- heated oven to 240c
• Cover a baking sheet with tin foil. Dice the salmon and snapper fillets. Wash the courgettes, discard the ends and cut into thick slices.
• Wash and de-seed the peppers and chop into cubes. Peel and dice the onions. Bring a pan of salted water to the boil. And the peppers and slices of courgette. Cook for five minutes, then drain.
• Place alternate pieces of fish and vegetables onto wooden skewers. Place brochettes onto the baking sheet.
• Drizzle with olive oil, season and sprinkle with thyme. Place in the oven for 15 minutes turning regularly so that the brochettes are evenly cooked. Serve immediately with rice.

TIPS: En brochette means ' broiled on a skewers'. In fine weather cook the brochettes on a barbecue.