Boneless fish on a skewer with mushrooms, bell peppers, celery and tomato
1 kilogram of firm-fleshed boneless fish
1 large onion
100ml olive oil
60ml lemon juice
slices of lemon
20g chopped flat-leaf parsley
bell pepper pieces
Clean and wash the fish. Cut into cubes 3 centimeters (one inch) on a side.
Spread the fish cubes in a dish and cover them with a layer of finely chopped onion.
Break and sprinkle the bay leaves on top, then pour olive oil and lemon juice over the whole.
Sprinkle with salt and peppercorns and lay the lemon slices on top. Sprinkle with finely chopped parsley and leave to marinate for two hours.
Put the marinated fish cubes, interspersed with vegetable pieces, on a skewer - not too close together, so that the fish cooks evenly all around.
Use about five pieces of fish to a skewer. Cook over a charcoal fire, turning occasionally.