Name: Lemon parsley fish with greek salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 8
Ingredients: 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

Tender, flaky grilled fish is coated in a zesty lemon and parsley gremolata and served atop this fresh, tasty Greek salad to create this quick and healthy dinner dish.

Serves 8

Prep

10M

Cook

Total

18M

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Ingredients

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

Method

1.Sprinkle both sides of fish with paprika.

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

3.To make 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 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.

Use any firm white fish for this recipe, such as ling, hake, flake or basa.
Note

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Ingredients

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