Fish and scampi skewers with cherry tomatoes

Preparation time: cca. 15 minutes (plus grilling time)
Per portion: cca. 236 kcal / 991 kJ
38 g P, 7 g F, 3 g CH


  • 400 g cod fillet
  • 8 giant scampi
  • 1 courgette
  • 12 cherry tomatoes
  • 1 garlic clove
  • 4 tbsp olive oil
  • salt
  • pepper
  • 1 tsp Italian herbs


  1. Rinse and pat dry the cod fillet and cut into bite-sized pieces. Peel the giant scampi and remove the thread, then wash and pat dry.
  2. Rinse and trim the courgettes and cut into 1-cm slices. Rinse, dry and trim the cherry tomatoes. Thread all the ingredients onto 8 wooden skewers. Pre-heat the oven grill to 250 °C (Gas Mark 9).
  3. Peel and crush the garlic clove. Mix the olive oil, salt, pepper and Italian herbs, and brush the marinade over the fish skewers.
  4. Line a baking tray with aluminium foil. Place the skewers on the foil and grill for cca. 8 minutes. Turn the skewers continuously, and brush them with the marinade.

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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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