Fish skewers with aubergine, peppers and sun-dried tomato

Chop 1 large aubergine, 1 seeded green pepper and 500g fresh hake into large chunks. Soak 50g sundried tomatoes in boiling water and leave to stand for about 10 minutes. Assemble the skewers by threading each ingredient onto a wooden or metal skewer in alternating patterns. Cover and set aside. For the marinade, combine 50ml olive oil, 5ml (1 tsp) ground turmeric, 5ml (1 tsp) ground garam masala, salt and freshly ground black pepper, to taste, juice of 1 lemon and a handful of freshly chopped dill. Use a pastry brush to coat the skewers with the marinade. Heat a heavy-based pan and fry the skewers on high heat on all sides until cooked, about 10 minutes. Serve hot with green salad and toasted seeds.