Cut the fish into cubes. Stir together the herbes de Provence, garlic, olive oil, and wine. Toss with the fish in a glass bowl, and refrigerate to marinate at least an hour.
Cook's Note: At the same time, if you are using wooden skewers, be sure to cover them in cold water and leave to soak several hours. This will prevent them from bursting into flames on the grill.
Preheat a grill. Season the fish with salt and pepper. Slide 3 cubes on each skewer, placing a thin half moon of lemon between each cube. Grill, turning frequently, until the fish is just opaque. Serve with lemon wedges, for squeezing.
Recipe courtesy of Laura Calder