Soak your skewers in water for at least 30 minutes.

Rinse and pat dry your cod fillets. Cut into 18 even chunks. Set aside.

In a medium bowl, combine all ingredients for the marinade; parsley, marjoram, rosemary, garlic, lemon juice and zest, honey, salt, cumin, and avocado oil. Whisk to combine, then add fish pieces to the bowl and toss to coat. Allow fish to marinade for 15-20 minutes. After fish has marinated, thread 1 piece onto a soaked skewer, followed by a cherry tomato, a cod piece, another cherry tomato, and a final fish piece—in total, each skewer should have 3 pieces of fish and 2 cherry tomatoes. Repeat until all fish is used.

Heat grill to about 375 degrees. Oil the grates well with an oiled rag. Place fish onto grill and cook for 3-4 minutes per side. If desired, brush or drizzle the remaining marinade onto the fish at the beginning of the grilling process.

When fish is cooked and just beginning to flake, carefully transfer to a platter. Garnish with fresh dill, olives, and lemon.