Directions:
- Remove feta cheese cubes from jar and place in a medium-sized bowl.
- Using a small spoon, carefully return any excess of herbs to the jar and set the bowl aside.
- Zest and juice 1 lemon, then add both to the jar of oil & herbs.
- Replace jar lid tightly and shake well to mix ingredients.
- Quarter the second lemon in wedges and set aside.
- Place fish fillets in a non-reactive dish, pour the oil-herb-lemon mixture over fish fillets and marinate for 1 hour in refrigerator.
- While fillets are marinating, prepare tomato, cucumber, bell pepper & olives as directed above and add them to the bowl with the feta cheese.
- When marinating time is done, remove fish fillets from the marinade to a dish and set aside.
- Strain the marinade to collect the herbs and lemon zest and add them to the bowl with the feta cheese and veggies.
- Taste mixture and add salt and pepper to taste.
- Cook fish fillets to desired doneness, but do not overcook.
- They may be grilled, broiled or baked; however, broiling or baking will allow for the option to deglaze the pan juices with the white wine and would be my choice.
- If the deglaze option is used, add the deglazed mixture to the bowl with the feta cheese and veggies.
- Plate the 4 cooked fish fillets with the feta cheese and veggie mixture, sprinkle pine nuts over each serving and add a lemon wedge. (Serving with rice is recommended).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.96 Kcal (954 kJ) | ||
| Calories from fat | 117.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 20% | |
|---|---|---|---|
| Cholesterol | 77.95mg | 26% | |
| Sodium | 363.81mg | 15% | |
| Potassium | 617.53mg | 13% | |
| Total Carbs | 4.23g | 1% | |
| Sugars | 2.12g | 8% | |
| Dietary Fiber | 1.51g | 6% | |
| Protein | 24.33g | 49% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 40.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 113.96 Kcal (477 kJ) | ||
| Calories from fat | 58.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 20% | |
|---|---|---|---|
| Cholesterol | 38.97mg | 26% | |
| Sodium | 181.87mg | 15% | |
| Potassium | 308.7mg | 13% | |
| Total Carbs | 2.11g | 1% | |
| Sugars | 1.06g | 8% | |
| Dietary Fiber | 0.76g | 6% | |
| Protein | 12.16g | 49% | |
| Vitamin C | 9.2mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 16% | |
| Calcium | 20.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Tomato-Cucumber Gazpacho
Very ripe tomatoes, seeded and roughly chopped and 6 more.. -
Greek Salad !
Spinach leaves, washed and torn into pieces,tough stems d... and 8 more.. -
Potato Salad
Red-skinned potatoes, Red onion, diced and 10 more.. -
Marinated Vermicelli Salad
Vermicelli, Tomato, cubed, Cucumber, chopped and 5 more.. -
Zesty Pasta Salad
Noodles (tri colored looks better), Italian dressing and 7 more.. -
Rainbow Salad
Shredded cabbage, Head romaine lettuce, chopped and 12 more.. -
Greek Islands Salad
Tomatoes, cored and quartered and 9 more.. -
Shopska Salad
Tomatoes, washed,peeled and diced and 8 more.. -
Shepherd's Salad (Turkey)
Ripe tomato (or two small tomatoes), Cucumber and 8 more.. -
Gazpacho I
Ripe tomatoes, Cucumber, chopped and 12 more.. -
Gazpacho
Ripe tomatoes, Cucumber, chopped and 12 more.. -
Greek Salad
Tomato, chopped, Cucumber, chopped, Lettuce, chopped and 2 more.. -
Greek Cucumber Salad
Roma (plum) tomatoes, chopped, Cucumber, chopped and 10 more.. -
Greek Salad
Tomatoes, seeded, diced (about 2 cups) and 9 more.. -
Greek Tomato Salad
Fresh tomatoes, chopped, Cucumber, peeled and chopped and 9 more..
Also Try
-
Greek Egg-Lemon Soup for the Microwave
De-fatted chicken broth, Grain rice, well rinsed, drained and 5 more.. -
Breakfast Drink for the Young and Not so Young
Milk (use low fat , skim, soy or lactose free), Peach and 1 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
