FOOD

Easter lunch sorted! Try this Fish Skewers with Basil Dressing recipe

An absolute must-try.

Looking for a fresh way to enjoy seafood? Look no further than these Fish Skewers with Basil Dressing. With a zesty herb dressing, this recipe is sure to delight your tastebuds and impress your guests. 

Serves: 4

Prep & Cook: 55 mins

Ingredients

  • 1kg baby chat potatoes, halved
  • ¼ cup olive oil
  • 800g thick skinless, boneless, white fish fillets
  • 8 x 25cm bamboo skewers, soaked
  • Lemon wedges, to serve

BASIL DRESSING

  • ½ cup fresh basil leaves, firmly packed, plus extra to garnish
  • 1 clove garlic, crushed
  • 1 long green chilli, deseeded, chopped
  • 2 tsps Moroccan seasoning
  • ¼ cup olive oil
  • 2 tblsps white wine vinegar

Method

1. Toss potatoes with 2 tblsps of the oil in a large roasting pan. Season with salt and pepper.

2. Cook in a hot oven (200C), turning halfway through, for about 35 minutes, or until golden brown and tender.

3. Meanwhile, to make the dressing, blend all the ingredients in a blender until smooth. Season.

4. Cut fish into 3cm pieces. Place in a large bowl with remaining oil and 1 tblsp dressing. Season with salt and pepper. Thread onto skewers.

5. Heat an oiled, large grill plate over a medium heat. Add skewers in 2 batches. Cook, turning occasionally, for about 6 minutes, or until cooked through. Remove.

6. Serve skewers drizzled with remaining dressing, potatoes and lemon. Garnish with basil.

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