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May 062011

For this recipe you will need 4 skewers. If using wooden skewers, you will need to soak them in cold water for at least an hour before use to prevent them from splintering or burning during cooking.

Serves 2
Preparation time 30 minutes [this includes 20 minutes marinating time]
Cooking time 5 – 10 minutes


  • 500g [1 lb] white fish fillets, cut into 2cm pieces. Choose fish which holds together well when cooked, e.g plaice or pollack.
  • 2 tablespoons olive oil,
  • 1 tablespoon finely chopped fresh flat-leaf parsley,
  • 1 tablespooon finely chopped fresh lemon thyme.

Thread the fish onto skewers and place in medium shallow dish. Combine the oil and herbs and brush over the fish. Cover and refrigerate 20 minutes before cooking under a hot grill.

As a variation, try alternating white fish and scallops along the length of the skewer. This will require 200g of white fish and 200 g scallops, roe removed. Proceed as above.