METHOD

1. Preheat the oven to 200 °C
2. Marinade:
3. Drain the pilchards and reserve the sauce.
4. Lay the pilchards on a plate or tray. Cut each fish in half to create 2 – 3 cm cubes. Mix together the marinade ingredients with the reserved sweet chilli sauce. Pour over the fish to marinate for at least an hour.
5. Potato Wedges:
6. Mix the oil and paprika together in a bowl and then toss in the potato wedges to coat evenly. Season with salt and black pepper.
7. Lay the wedges on a lined baking tray. Roast for 20 – 25 minutes or until they are cooked through, golden and lightly crisp on the edges.
8. To assemble the skewers, separate the onion pieces and pair with the apricots; allow for two sets of onion and apricot per skewer. Thread one set of onion and apricot onto all 12 skewers. Add a chunk of pilchard, followed by another set of onion and apricot, finishing with another chunk of pilchard.
9. Place the finished skewers on a lined baking tray and place on the top rack of the oven above the potato wedges.
10. Bake for 5 – 10 minutes or until heated through and the marinade starts to bubble.
11. Finish off under a hot oven grill and brown for 2 – 3 minutes.