Toss the fish in the oil to coat, then season with salt and pepper. Chop the lemon slices in half. Thread the fish chunks on to 4 metal skewers, alternating with the lemon slices, bay leaves and tomatoes.
Heat a griddle pan until smoking hot, then add the kebabs and cook over a high heat for 4 minutes on each side or until the fish is cooked through. Serve with a mixed green salad.