[Serves 4]
700g firm fish filleted & cubed (we used yellowtail)
1 red onion, cut into quarters, layers separated
3 tbsp olive oil
1 tbsp dried oregano
Juice of 1 large lemon
8–10 bay leaves
1 tsp crushed chilli flakes
Sea salt and black pepper
2 tbsp oil and 1 tbsp butter for pan-frying

FOR THE SALAD
4 large plum tomatoes, sliced
70g black olives
½ red onion, sliced
1 cucumber, peeled, seeded and sliced into half moons
100g feta cheese
10g parsley, chopped
Olive oil for drizzling
1 tbsp dried oregano
Fresh herbs to garnish
Toasted pita bread chips
Extra yoghurt for serving

1. Place the fish and onion in a shallow bowl, mix together the olive oil, oregano, lemon juice, bay leaves, chilli, salt and pepper. Rub the mixture over the fish. Allow fish to stand for 5 minutes, then thread onion, bay leaves and fish onto soaked skewers.
2. For the salad: mix together all the ingredients; drizzle with olive oil and sprinkle over dried oregano. Season.
3. Heat a frying pan, add oil and butter, add 3–4 of the prepared skewers and cook for 2–3 minutes on each side, or until cooked through and lightly golden.
4. To serve: garnish with herbs, serve with salad, pita chips and yoghurt.