Bay Tree Brochettes of Cod with Yellow Peppers and Black Olives

Name: Bay Tree Brochettes of Cod with Yellow Peppers and Black Olives
Yield: Serves 4
Ingredients: a little extra olive oil; 8-12 fresh bay leaves; 24-30 stoned black olives; 2 yellow sweet peppers; salt and freshly milled black pepper; salt and freshly milled black pepper; 1 tablespoon finely chopped mint leaves; 2 tablespoons olive oil; 1-2 tablespoons clear English honey or Greek honey; 1-2 tablespoons clear English honey or Greek honey; 1 lemon; 700-900 g (1½-2 lb) skinned fillet of cod; boiled white rice cooked with olive oil, bay leaves and garlic, to serve; boiled white rice cooked with olive oil, bay leaves and garlic, to serve; boiled white rice cooked with olive oil, bay leaves and garlic, to serve; 8 skewers made from stems of fresh bay or wooden skewers; 8 skewers made from stems of fresh bay or wooden skewers; 8 skewers made from stems of fresh bay or wooden skewers; boiled white rice cooked with olive oil, bay leaves and garlic, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Complete Book of Herbs

By Geraldene Holt

Published 1991

About

Instead of cod, any very fresh whitefish such as John Dory or monkfish may be used to make this attractive summer dish.

Ingredients

700-900 g (1½-2 lb) skinned fillet of cod
1 lemon

Fish course
Pescatarian
Summer
Gluten-free

Method

Remove any errant bones from the fish, then cut the fillet into 30-40 even-sized pieces.

Wash and dry the lemon, then use a lemon zester to remove long shreds of zest. Place in a wide, shallow bowl and add the strained juice of the lemon, the honey, olive oil and mint. Stir, then check the taste and season lightly if you wish. Add the fish and turn over gently in the marinade until even