1 lb (450 g) cod fillet, skinned
4 bacon rashers, derinded
4 bay leaves
16 button mushrooms
8 cherry tomatoes
1 tbsp vegetable oil
2 teaspoons lemon juice
1. Cut the cod fillet into 1 inch (2.5 cm) pieces. Thread on four kebab skewers alternately with bacon, bay leaves, mushrooms and tomatoes.
2. Mix oil and lemon juice and brush over kebabs.
3. Season with black pepper and grill for 12 minutes, turning occasionally. Serve with a green salad.