1 x 240g pack salmon fillets
1 x 250g pack cod fillets
1 x 220g pack tuna steaks
1 x 385g pack – let’s cook – herby baby potatoes
300g cavolo nero
2 x teaspoons Specially Selected Genovese pesto
Juice x 1 lemon
40ml double cream
40ml white wine or vegetable stock
Sea salt and black pepper
A little olive oil
4 x kebab skewers
Skin the salmon.
Cut all the fish into chunks and divide between the skewers.
Cook the potatoes as instructions on the pack – once cooked – crush slightly with a fork.
Chop the cavolo nero into strips- cook in some salted boiling water for 5 mins – drain well.
Mix the potatoes and cavolo nero together in a dish and keep warm
Preheat the grill.
Put the fish kebabs onto a baking tray – drizzle with some olive oil – grill for 10 mins, turning once.
While the fish is cooking – put the pesto, white wine or stock, cream and lemon juice into a small pan – gently heat through.
Serve the kebabs on a bed of the vegetables drizzled with the pesto lemon sauce.