Rinse and dry cod and salmon fillets and cut into 8 pieces each. Marinate with juice of one lemon, salt and pepper.
Blanch the savoy cabbage leaves briefly, removing the stem. Cut the leaves in half and spread them out on a tea towel, flattening them a little. Then cover half of the cod pieces with the savoy leaves, strip the rosemary needles from the twigs and skewer the fish pieces on top alternately. The savoy wrap should be held together by 2 pieces of fish.
Preheat the oven grill or prepare a nice ember on the charcoal grill.
Brush the meat skewers with oil and cook at a not too high temperature, turning.
It goes well with a vegetable risotto.
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