This dish is very tasty, vibrant and incredibly healthy. With this method of cooking, both fish and vegetables retain all vitamins and minerals. Fish and vegetables on skewers will appeal to even small children who often refuse healthy food.
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You will need
- - 250 g of salmon fillet;
- - 200 g fillet of pike perch or pollock;
- - 2 bell peppers;
- - zucchini;
- - 7-10 cherry tomatoes;
- - 10 pitted olives;
- - 150 g of broccoli;
- - salt to taste;
- - lemon;
- - 4 tbsp. tablespoons of olive oil;
- - 6 peas of allspice.
Instruction manual
1
Cook the marinade. To do this, mix lemon juice, olive oil and allspice in a separate container. Let the marinade stand for 10 minutes.
2
Meanwhile, cut into small cubes the pre-washed fish fillet. Fold in a deep bowl, add salt and pour the marinade. Leave on for 20 minutes, periodically mixing the slices very carefully.
3
While the fish is pickling, wash the vegetables. Dice zucchini and bell pepper. String the fish on skewers soaked in water, alternating with tomatoes, olives, cubes of zucchini and bell pepper.
4
Put the fish on skewers in a double boiler, add broccoli inflorescences to it, sprinkle with the remaining marinade and cook for about 20 minutes. Serve to the table, sprinkled with chopped herbs.