Fish Skewers With Pasta Salad - cooking recipe

Ingredients

2 cloves garlic, minced
2 tbsp lemon juice
2 tbsp vegetable oil
1 1/4 lb firm white fish fillets, cut into 1/2 inch pieces
12.5 oz fusilli
1 (10 oz) jar artichoke hearts, drained, quartered
2.5 oz feta cheese, crumbled
3 tbsp sun-dried tomatoes, thinly sliced
2 tbsp capers, rinsed, chopped
3 tbsp fresh flat-leaf parsley, chopped
None None lemon wedges, to serve

Preparation

Combine garlic, 1 tbsp lemon juice and 1 tbsp oil with fish. Cover with plastic wrap and chill for 10 mins to marinate.
Cook pasta in boiling salted water for 10 mins, or until just tender. Drain. Toss with artichoke hearts, feta, tomatoes, capers, parsley, remaining lemon juice and oil. Set aside.
Thread fish onto 8 small skewers. Preheat a grill pan over high heat. Cook fish for 1-2 mins per side, or until cooked to your liking. Distribute pasta salad between serving plates. Top with fish skewers. Serve with lemon wedges.