- 1 1/2 lb Haddock or Cod
- 4 medium tomatoes cut wedges
- 3 small onions, cut wedges
- 1 bell green pepper
- 8 tablespoons olive oil
- 1/2 teaspoon ground fennel
- 2 tablespoon lemon juice
- 4 table Spoon dry white wine
- 1/2 onion, finely chopped
- Salt and pepper
For basting sauce: Combine olive oil, white wine, fennel, lemon juice onion and salt and pepper, in a large shallow bowl.
Cut the cod or haddock into chunks ( 1 1/2 inches square). Any thin pieces should be rolled up into pieces the same size as chunks.
Slice tomatoes and onions as wedges, each will be 6 or 8 wedges
Place fish pieces in bowl with basting sauce. cover half the bowl with slices of tomato and the other half with slices of onion. Place bowl in the refrigerator for 2 - 4 hours.
When it's ready to cook, thread the alternate pieces of fish and tomato and onion slices on skwers, starting and ending with a chunk of fish, and dividing the ingredients equally between skewers.
Arrange skewers on oven pan; brush with half the basting sauce and place under a preheated hot grill. Reduce heat to moderate and grill for 4- 5 minutes.
Turn skewers; baste with remaining sauce and continue to grill for 4-5 minutes longer, or until fish flakes easily with a fork. Serve immediately on a bed of rice.