Cod packets with paprika and fennel

Squeeze the orange and grate the peel. Grate the ginger root. Squeeze the garlic over a bowl.

Stir in the tablespoons orange juice and the orange zest, ginger, mustard, olive oil. Add some salt and freshly ground pepper.

Cut the meat into cubes of two to three cm and scoop them through the marinade. Let the meat covered in the refrigerator marinate for one to two hours.

Cut the zucchini into slices of two cm thick. Cut the sprigs of rosemary into pieces of two cm.

Thread the pieces of meat on the skewers with pieces of zucchini and sprigs of rosemary in between. Put the skewers on a plate and allow the meat to reach room temperature.

Spread the skewers thinly with olive oil and place them on the barbecue, about ten centimeters above the glowing charcoal.

Toast the skewers in 10-12 minutes around nicely browned and cooked. Turn them regularly.