Start by preparing the fish, cut it into 3-centimetre little cubes.

Wash and cut the peppers, the onion and the tomatoes. Try to cut them into cubes which are a couple of centimetres long on each side.

Wash and chop parsley. Then put all the vegetables into a bowl together with the fish and season it with lemon, garlic, ½ teaspoon of salt, parsley and 3 spoons of olive oil. Cover it with a wrap and leave it in the fridge to marinate for 15 minutes.

Take the wooden sticks and spike on, for example, one cube of sword fish, a piece of pepper, a slice of onion, a piece of tomato, and so on. Fill up all the skewers by alternating fish and vegetables.

Grease a nonstick pan or a grill pan with a bit of oil and cook the skewers for 5 minutes on each side.

When you finish cooking, add salt to taste and serve the fish while still hot together with fresh lettuce and fennel salad.