Cut the fish into 4cm/1 1/2 in chunk and place in a bowl with half the lemon rind and juice, half of the parsley and some seasoning. Cover the bowl and leave to marinate for about 30 minutes.

Thread the chunks of fish on to eight long wooden or metal skewers, alternating them with the cherry tomatoes and olives. Cook the kebabs under a hot grill for 3-4 minutes, turning the kebabs occasionally until the fish is cooked.

Mix the remaining lemon rind and juice with the remaining parsley in a small bowl, then season to taste with salt and pepper. Spoon the dressing over the kebabs. Serve hot with plain boiled rice or noodles and a leady green salad.