Herby Marinated Hake & Pepper Skewers With Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into wedges

Add the wedges to a large baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 30-35 min or until the wedges are tender and starting to crisp

Meanwhile, deseed your pepper[s] and cut into bite-sized pieces

Add the chopped pepper to a separate baking tray (use tin foil to avoid mess!) with your ground smoked paprika, a drizzle of olive oil and a pinch of salt and pepper and mix together

Put the tray in the oven for 5-6 min or until lightly charred and starting to soften, then remove from the oven and set aside

Meanwhile, strip your mint leaves from their stems, then chop them finely and discard the stems

Chop your coriander finely, including the stalks

Peel and grate your garlic

Soak your skewers in cold water

Combine the grated garlic, ground turmeric and chopped mint in a bowl with half your natural yoghurt and half the chopped coriander (you'll use the rest later!)

Squeeze in the juice half your lemon[s] and season with a very generous pinch of salt and pepper – this is your herby marinade

Chop your hake fillets into bite-sized pieces

Add the chopped hake to the herby marinade and give everything a good mix up

Thread the marinated hake and charred pepper (save the tray!) evenly onto the soaked skewers and season with a pinch of salt and pepper – these are your loaded skewers

Add the loaded skewers to the reserved tray and put the tray in the oven for 10-12 min or until the fish is cooked through – these are your herby hake & pepper skewers

Tip: Your fish is cooked once it turns opaque and flakes easily

Combine the remaining natural yoghurt, lemon and coriander with a pinch of salt and pepper – this is your coriander yoghurt

Wash your salad, then pat it dry with kitchen paper