1/4 cup Soya Canola Oil
1 kg of dogfish
Juice of 1/2 lemon
2 cloves of garlic, chopped
Salt, fish seasoning and black pepper to taste
1 medium zucchini
1 medium red bell pepper
1 medium green bell pepper
1 medium yellow bell pepper
1 medium tomato
1 medium peeled onion
Fresh rosemary and basil leaves to taste
Fish: cut the dogfish into cubes, season with lemon juice, salt and seasoning to taste. Mix well and set aside for 30 minutes.
Vegetables: wash and dry the vegetables and tomatoes. Remove the seeds from the tomatoes and peppers and the core from the zucchini. Cut them into squares.
Assembly: On wooden skewers, arrange fish and vegetables interspersed. Vary the order to make it more colorful and fun. Place on a grill or baking sheet, brush generously with Soya Canola Oil, sprinkle with salt and black pepper and garnish with fresh rosemary and basil leaves. Bake until the fish is cooked and golden and the vegetables are still firm.
