Redfish Skewers with Baked Potatoes and Cucumber Dip

For the skewers: Preheat a convection oven to 180°C (approximately 350°F). Rinse the fish fillets and pat dry. Cut into bite-size pieces and sprinkle with the lemon juice. Season with salt and pepper to taste. Rinse the zucchini and cut into thick slices. Rinse the bell peppers, cut in half, remove seeds and cut into bite-size pieces. Rinse the rosemary and shake dry. Pluck some leaves from the stems and finely chop to amount to 1-2 tablespoons. Leave the remaining rosemary sprigs whole. Thread the fish, zucchini and bell peppers onto wooden skewers, alternating between each. Add a sprig of rosemary to each skewer.

Season the skewers with salt and pepper to taste, and refrigerate.

For the potatoes: Peel the potatoes and cut in half lengthwise. Place in a roasting pan. Toss with 4-5 tablespoons of oil. Roast until golden brown, while stirring occasionally, about 30 minutes. and chill. 5 minutes before end of cooking, stir in the finely chopped rosemary. Season with salt and pepper to taste.

For the cucumber dip: Peel the cucumber, halve lengthwise and scrape out the seeds with a teaspoon. Coarsely grate the cucumber. Season with salt and let sit to release juices, about 10 minutes.