When it comes to losing weight without sacrificing flavor, Jamie Oliver’s delightful fish skewers offer the perfect solution. This wholesome and zesty dish is a fantastic alternative to traditional indulgences, such as a Friday night fish and chip takeaway, and it clocks in at just 507 calories per portion.
According to the renowned chef, this meal is an excellent choice for introducing fish to the whole family. Jamie Oliver commented, “This quick and easy dish is fun, fresh, and zingy, and can be effortlessly prepared on a weeknight when you’re short on time. For an added smoky flavor, fire up the barbecue if the weather permits.”
Designed to serve four, this recipe is ideal for family dinners, with the flexibility to adjust quantities to accommodate larger gatherings.
Aspiring chefs will appreciate the simplicity of this fish dish, taking a mere 22 minutes to prepare from start to finish.
Ingredients for BBQ Salmon and Vegetable Kebabs:
Olive oil
One clove of garlic
Two lemons
Two sprigs of fresh rosemary
One red pepper
Four 130g white fish fillets (skin off, pin-boned, from sustainable sources)
Two thick slices of wholemeal bread (200g)
Eight rashers of higher-welfare smoked pancetta or smoked streaky bacon
Two 250g sachets of cooked puy lentils
Two 80g bags of watercress, spinach & rocket
Four tablespoons natural yoghurt
Method:
Preheat the oven to 200ºC/400ºF/gas 6 and soak four wooden skewers in cold water (or use woody rosemary sprigs as an alternative).
Drizzle two tablespoons of olive oil into a large roasting tray, adding grated garlic, lemon zest, lemon juice, and chopped rosemary. Season with sea salt and black pepper.
Slice the red pepper, white fish fillets, and wholemeal bread, and toss them in the tray to coat.
Thread the sliced peppers, fish, and bread onto the skewers, leaving small gaps for even cooking. Wrap two slices of pancetta or smoked bacon around each skewer.
Roast the skewers in the tray for 10 minutes until golden and cooked through. Alternatively, grill, barbecue, or cook on a griddle, turning halfway for even cooking.
Heat the cooked grain pouches and toss them with watercress, spinach, rocket, extra virgin olive oil, lemon juice, sea salt, and black pepper.
Plate the lentil salad and place a kebab on top of each serving. Add a dollop of natural yoghurt and lemon wedges for squeezing.
Jamie’s Top Tips:
Substitute white fish fillets with other fish varieties.
Enhance the skewers’ flavor by using long rosemary sprigs, removing most leaves but keeping the top 3cm.
Sharpen the end of each rosemary sprig for easier ingredient threading.
Feel free to incorporate any available salad ingredients from your fridge.
This delightful recipe offers a fresh and healthy twist to classic dishes, ensuring that weight loss need not be a dull or tasteless endeavor. Jamie Oliver’s fish skewers with zingy lentil salad and yoghurt are a delectable, low-calorie option that adds excitement to your dinner table.
