Instructions: In a bowl mix together all the marinade ingredients then season with salt and pepper.

Roll up each plaice fillet half like a swiss roll starting from the narrowest end.

Stretch the bacon rashers by running the back of a knife along them then cut each in half widthways.

Wrap half a rasher round each plaice roll.

Thread four plaice rolls on to each skewer alternating with the courgettes peppers tomatoes and spring onions.

Place in a large shallow dish pour over the marinade and leave for about 1 hour.

Preheat grill then cook the kebabs for 58 minutes fuming and basting with the marinade from time to time until vegetables are tender.

Serve with the olive and onion salad and warm pitta bread.

Wrapping white fish in streaky bacon that crisps as it bastes the fish is a classic technique.

Serves 4

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