Remove the leaves, except a few at each tip, from the rosemary sprigs. Cube the fish and the bread. Slice the bacon into 3 pieces each. Thread the fish, bread and bacon onto skewers. Drizzle with lemon juice and garlic-infused olive oil. Braai over hot coals or bake in a preheated 200°C oven for about 5 to 7 minutes.
More quick and easy ideas for fish
For a quick snack, wrap slices of smoked salmon around small bunches of watercress or rocket. Top with a dollop of crème fraîche and a sprinkling of milled pepper.
Cover a baking tray with coarse rock salt. Lightly oil the skin of a whole, cleaned fish and place on the salt bed. Cover entirely with more rock salt. Bake in a preheated 200°C oven for 30 to 40 minutes. Cool slightly, crack open the salt crust, and serve.
Place fish fillets on a large sheet of baking paper. Top with thinly sliced onions and lemon. Scatter with sliced garlic and sprigs of dill. Season and douse with olive oil and a splash of white wine. Wrap securely and bake in a preheated 200°C oven for 10 minutes or until cooked through.
Blend 250g smoked fish of your choice with ¼ cup (60ml) each thick cream and softened butter. Flavour with lemon juice and milled pepper and serve with hot, crusty bread.
Season fish-cake mix with chopped fresh coriander, grated ginger, crushed garlic, lime juice and finely chopped lemongrass. Mould into fishcake shapes, coat with black and white sesame seeds, fry, and serve with sweet chilli sauce.