Roughly chop the cress, mix with the oil and grated lemon zest, season.
Cut the fish fillets lengthwise into strips approx. 2 cm wide, thread onto the skewers in a wavy pattern, drizzle with lemon juice, and season.
Heat the oil in a non-stick frying pan. Fry the satay in batches for approx. 3 mins. on each side, brush with the cress oil and serve, garnished with cress.