• 4 pieces of white fish (saithe, haddock or cod fillet)
  • 12 fine slices of smoked bacon
  • 175 grams of Greek yoghurt
  • 1 shallot
  • 12 sage leaves
  • fresh chives
  • fresh dill 
  • fresh parsley 
  • fresh basil
  • olive oi
  • pepper
  • salt


  • spatula
  • olive oil can


Cut each piece of fish into 3, place a leaf of sage on top and wrap a slice of bacon around it. Prick the pieces of fish per 3 on a skewer stick and brush with olive oil.

Finely chop some chives, dill, parsley, basil and a shallot for the herbal yoghurt. Mix with the Greek yoghurt and season with salt and pepper. 

Let’s go outside

Start the TiGER FiRE by making a small fire of oak & beech. Make a pyramid shape. Gradually add larger blocks of wood to the pyramid.  

Rub the baking tray with oil. Preferably use peanut oil.

If the fire in the TiGER FiRE burns well it takes about 20 to 30 minutes before the maximum cooking temperature is reached.

Bake the fish skewers for 3 to 5 minutes on each side on the baking plate. 

Serving suggestion

Serve with a spring potato and herbal yoghurt. The recipe for the spring potato can be found in the side dish recipes.

We are everywhere

Enjoy a delicious barbecue all year round, surrounded by the people you love.