Tasty fish kebabs with roast cherry tomato salsa

Cherry tomatoes are in season - and I love them! Tis recipe makes a lovely entree or a light summer lunch

Ingredients:

Fish Balls:

400g white fish ( I used Tarakihi)

3 spring onions

1/2 mild red chilli, deseeded

1 tbsp fresh dill

1 tbsp fresh parsley

1 tbsp capers

40g fresh bread crumbs

1 egg

zest of 1 lemon

1 tbsp lemon juice

salt and pepper to taste

1 tbsp olive oil for frying

Salsa:

25 cherry tomatoes

1 tbsp olive oil

2 tbsp chopped parsley

1/2 mild red chilli, deseeded and chopped

3 tbsp lemon juice

3 tbsp extra virgin olive oil

salt and pepper to taste

Method:

Finely chop the fish, spring onions, chilli, dill, parsley and capers. Combine in a bowl with bread crumbs, egg, lemon zest and juice and season with salt and pepper. wet your hands and shape the mixture into kebabs, about 45g each. Put them on a plate, cover and refrigerate for 1/2 hour to set.

In an old jam jar, shake the parsley, chilli, lemon juice, olive oil and salt and pepper until well combined.

Preheat oven and an oven tray to 200℃.

Toss the cherry tomatoes in a bowl to coat with the olive oil, season with salt and pepper.

Fry the fish kebabs with 1 tbsp olive oil in a non stick frying pan, only about 90 seconds each side, then transfer onto the hot oven tray in the oven together with the cherry tomatoes. Bake for 4-5 minutes.

Rest the kebabs for a couple of minutes and mix the salsa dressing through the tomatoes in the bowl you used earlier.

Arrange on individual plates for entrees or a platter for a light lunch. Serve with crunchy white bread. Enjoy!