Super Flavorful Fish Skewers

Name: Super Flavorful Fish Skewers
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1 lb large shrimp (about 450 g); 7 oz fresh cod (about 200 g); 7 oz fresh amberjack (about 200 g); Herbes de Provence; Extra virgin olive oil; Spicy olive oil; Salt, to taste; Black pepper; 12 cherry tomatoes; 1 bunch fresh parsley; 1 small potato; Extra virgin olive oil; 1 garlic clove; Black pepper; 1 lb fresh Jerusalem artichokes (about 500 g); Extra virgin olive oil; Salt; Black pepper; Parsley

Giorgina Alexa @cook_giorgina

Padova

Fish and vegetables are my favorite ingredients to cook with. You can eat well and healthy, even if you don't have much time. This recipe is easy, quick, and very tasty.

Giorgina Alexa @cook_giorgina

Padova

Fish and vegetables are my favorite ingredients to cook with. You can eat well and healthy, even if you don't have much time. This recipe is easy, quick, and very tasty.

Saved

Ingredients

1 hour

Serves 4 servings

1 lblarge shrimp (about 450 g)
7 ozfresh cod (about 200 g)
7 ozfresh amberjack (about 200 g)
Herbes de Provence
Extra virgin olive oil
Spicy olive oil
Salt, to taste
Black pepper
12cherry tomatoes
Green sauce
1 bunchfresh parsley
1small potato
Extra virgin olive oil
1garlic clove
Black pepper
Jerusalem artichokes
1 lbfresh Jerusalem artichokes (about 500 g)
Extra virgin olive oil
Salt
Black pepper
Parsley

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Steps

1 hour

1

Rinse the fish well and remove any bones and skin. Cut the fish into pieces.
2

Clean and rinse the shrimp tails.
3

Generously season all the fish pieces and shrimp with Herbes de Provence, salt, black pepper, spicy olive oil, and extra virgin olive oil.
4

Assemble the skewers, alternating pieces of fish with shrimp tails.
5

Add the cherry tomatoes and bake the skewers in a convection oven at 400°F (200°C) for 25 minutes.
6

To make the green sauce: Boil the potato in pieces.
7

Wash and thoroughly dry the parsley. Peel the garlic and slice it.
8

In a food processor, combine the parsley, garlic, extra virgin olive oil, salt, and black pepper. Process on high speed for one minute.
9

Mash the potato well with a fork and add it to the green sauce.
10

Mix and adjust salt and pepper to taste if needed.
11

Meanwhile, clean and cook the Jerusalem artichokes over medium heat with extra virgin olive oil and salt. Add black pepper and parsley at the end of cooking.
12

To serve, place a layer of Jerusalem artichokes on the plate, then top with the skewers, cherry tomatoes, and green sauce.