
PREP TIME: 10 mins
COOK TIME: 8 mins
LEMON PARSLEY FISH:
4 160g fresh firm white fish fillets
1 teaspoon sweet paprika
1/4 cup chopped flat-leaf parsley
1 tablespoon finely grated lemon zest
2 clove garlic crushed
cooking oil spray
lemon wedges to serve
GREEK SALAD:
2 small green capsicums, cut into thin rings
1 Lebanese cucumber, sliced
250 gram cherry tomatoes, quartered
1 small red onion, cut into thin rings
1/2 cup pitted black olives in brine, drained
100 gram feta, coarsely crumbled
1 tablespoon lemon juice
1/2 teaspoon dried oregano leaves
LEMON PARSLEY FISH WITH GREEK SALAD:
Sprinkle both sides of fish with paprika.
To make the gremolata: combine parsley, zest and garlic on a plate.
To make the salad: combine all ingredients in a large bowl, tossing well.
Heat a large frying pan over moderate heat. Spray fish with oil. Add to pan. Cook 3-4 minutes on each side, or until golden brown and cooked. Lift fish from pan. Place on gremolata; turn to coat.
Spoon salad onto serving plates. Top with fish and lemon wedges.
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