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LEMON PARSLEY FISH WITH GREEK SALAD



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:

  1. Sprinkle both sides of fish with paprika.

  2. To make the gremolata: combine parsley, zest and garlic on a plate.

  3. To make the salad: combine all ingredients in a large bowl, tossing well.

  4. 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.

  5. Spoon salad onto serving plates. Top with fish and lemon wedges.


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