|Haddock steaks||2 Pound (900 Gram, 1 Inch Thick)|
|Seasoned flour||2 Tablespoon|
|Onions/4 medium onions, quartered||16 Small|
|Tomatoes/8 medium-sized tomatoes, halved||16 Small (Tiny Size)|
|Melted butter||50 Gram, seasoned with salt and black pepper (1/4 Cup)|
|For lemon sauce|
|Lemon||1 , juiced|
|Chopped fresh parsley||1 Tablespoon|
|Hot bechamel sauce||250 Milliliter (1 Cup, Made With Milk In Which The Rind Of 1 Lemon Has Infused For 15 Minutes)|
First make the sauce.
Stir the lemon juice and parsley into the prepared bechamel.
Divide each bacon slice in half.
Cut the fish into 16 cubes, roll them in seasoned flour and wrap a piece of bacon around each cube.
Blanch the onions for 5 minutes and drain them.
Preheat the broiler to high.
Thread 4 skewers with pieces of fish, onion and tomato.
Brush all over with seasoned butter and broil until cooked through, turning the skewers frequently to ensure that the kebabs are cooked on all sides.
Serve with the lemon sauce.