- 6 cherry tomatoes
- 1 satsuma, peeled, segmented
- 70g/2½oz white fish, cut into 6 pieces
- 6 small fresh sage leaves
- 2 tsp olive oil
- pinch paprika
- Preheat the oven to 180C/350F/Gas 4. Soak two wooden skewers in water for 10 minutes.
- Thread a tomato onto one of the wooden skewers and then add a piece of fish, followed by a sage leaf. Then add some satsuma segments. Repeat the process, then thread the remaining ingredients onto another wooden skewer.
- Put the kebabs on a baking tray and drizzle with the oil, then sprinkle over the paprika.
- Bake in the oven for 15-20 minutes, or until the kebabs are cooked through.