Colorful Fish Kebabs

1 small green pepper, cored, deseeded and
roughly chopped
450 g/1 lb cod, cut into small cubes
4 firm tomatoes, quartered
12 grapes, deseeded
8 button mushrooms, wiped and trimmed
8 bay leaves
lemon juice
2 teaspoons chopped fresh tarragon or
1 teaspoon dried tarragon

Place the chopped peppers in a saucepan and simmer in the minimum of water for 10 minutes, then drain.

Thread the fish cubes on to skewers with the tomato quarters, grapes, mushrooms, pieces of pepper and bay leaves.

Sprinkle the kebabs with lemon juice and tarragon. Place under a preheated moderate grill for about 10 minutes until the fish is cooked, turning frequently and sprinkling with more lemon juice, if necessary.

SERVES 4