Coregone, courgette and tomato skewers

My fisherman friend Stefano often supplies beautiful Coregone or lavarello fillets from Lake Garda. Simple skewers showcase this fish.
INGREDIENTS FOR 2 SKEWERS
4 Coregone fillets
2 tender courgettes
Cherry tomatoes
Extra virgin olive oil from Gargnano, Lake Garda
Salt and pepper
Dried oregano
I pat fillets dry on a board and remove bones.

I halve and season with salt and pepper.

I add oil.

I mandoline courgettes thinly. Salt and rest if time permits to soften for rolling; I cut rectangles.

I halve tomatoes.

On wooden skewers, I alternate half a tomato, rolled fillet with former skin-side inside, and courgette until full.

I gently turn in a hot non-stick pan with oil, oregano and a little more salt. They cook quickly.

I serve with radicchio, lemon wedges, pepper and raw oil.