Cod Loin, Prosciutto & Sweet Red Pepper Skewers

serves 4


  • 500g cod loins, cut into 16 bite-sized chunks
  • 16 slices prosciutto
  • 12 cheese-stuffed sweet peppers in dressing


  1. Wrap each piece of fish in a slice of prosciutto. Thread four pieces onto each skewer, alternating with the sweet peppers.
  2. Cook on the barbecue with the lid closed for 7-8 minutes until the fish has turned white and flakes when pushed gently with a finger.
  3. Drizzle with some of the dressing from the peppers and serve.