Cod And Bacon Kebabs

450 g/I lb cod fillet, skinned and cut into
5 cm/2 inch squares
salt
freshly ground black pepper
2 tablespoons lemon juice
4 tablespoons corn oil
1 teaspoon chopped parsley
1 teaspoon chopped marjoram (optional)
I clove garlic, peeled and crushed
4 lean bacon rashers
1 green pepper, cored and deseeded
4 small tomatoes

Place the fish in a shallow dish and sprinkle liberally with salt and pepper. Mix together the lemon juice, oil, parsley, marjoram and garlic and pour over the fish. Cover and leave to marinate in a cool place for about 4 hours.

Cut the bacon rashers and green pepper into 5 cm/2 inch squares. Drain the fish, reserving the marinade. Thread alternate pieces of fish, bacon and green pepper on to kebab skewers. Press the pieces together firmly and place a whole tomato on the end of each skewer.

Place on a grill rack and baste with tht €¢ marlnade. Cook under a preheated moderate grill for 8 to 10 minutes until the fish is tender and the green pepper softened. Turn the skewers and brush with the oil mixture frequently during cooking.

Serve the kebabs hot, with a crisp green salad and brown rice or wholemeal bread.

SERVES 4