Hapuku, kumara and roasted pepper skewers

Babiche Martens

Ingredients

2	Red peppers
2	Orange kumara, peeled and sliced into rounds, halved if too large (Main)
3 fillets	Fish, hapuku or similar firm fish (Main)
1 Tbsp	Olive oil
1	Salt & freshly ground pepper, to season
2	Lemons, cut into 12 wedges
12	Bay leaves, fresh

Directions

1. Char the whole peppers over an open flame while turning, until the skin is black all over.
2. Place into a paper bag and close to let steam for 15 minutes.
3. Peel off the skin, remove the core and seeds then slice.
4. Boil the kumara rounds until just tender then cool.
5. Slice the fish into pieces. Put into a bowl and toss with 1 Tbsp of olive oil, season.
6. If using wooden skewers, rosemary stalks or lemon branches soak in cold water for 30 minutes before using.
7. Thread the ingredients on to the skewers, alternating the bay leaves, fish, kumara, lemon and slices of pepper.
8. Brush all over with olive oil before cooking on a hot plate for 10 minutes, turning once.
9. Very good served with a little aioli on the side.