Cook healthy fish and vegetable kebabs for a light supper or lunch. Serve with a green salad.
Preheat the oven to 180C/350F/Gas 4. Soak two wooden skewers in water for 10 minutes.
Thread a tomato onto one of the wooden skewers and then add a piece of fish, followed by a sage leaf. Then add some satsuma segments. Repeat the process, then thread the remaining ingredients onto another wooden skewer.
Put the kebabs on a baking tray and drizzle with the oil, then sprinkle over the paprika.
Bake in the oven for 15-20 minutes, or until the kebabs are cooked through.
