Fragrant spiced fish skewers go perfectly with fresh chilli and tomato salad and creamy labne.
Chilli tomato salad
1.Place fish and oil in a medium bowl; toss to coat. Thread fish onto four skewers; season.
2.Heat a large non-stick frying pan over high heat; cook fish for 3 minutes each side or until just cooked through. Sprinkle with sumac.
3.Meanwhile, make chilli tomato salad. Place ingredients in a large bowl; toss gently to combine. Season to taste.
4.Serve fish on salad with labne; top with almonds.
We used blue eye trevella in this recipe but you can use any firm white fish you prefer. Preserved lemon is available at delicatessens and some supermarkets. Remove and discard the flesh, rinse the rind, then use it as the recipe directs. You could use 2 teaspoons finely grated lemon rind instead.