Lemon Parsley Fish With Greek Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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This is a super-simple and yummy recipe from the January 2009 issue of recipes + magazine. You can spice it up a bit by adding things such as ground cumin, coriander, or fennel. Any firm white fish with work with this recipe, or you can even use chicken breast! Ingredients:
4 (160 g) fresh firm white fish fillets |
1 teaspoon sweet paprika |
1/4 cup flat leaf parsley, chopped |
1 tablespoon lemon zest, finely grated |
2 garlic cloves, crushed |
cooking spray |
lemon wedge, to serve |
2 small green capsicum, cut into rings |
1 lebanese cucumber, sliced |
250 g cherry tomatoes, quartered |
1 small red onion, cut into thin rings |
1/2 cup kalamata olive, pitted |
100 g low-fat feta, crumbled |
1 tablespoon lemon juice |
1/2 teaspoon dried oregano |
Directions:
1. Sprinkle both sides of fish with paprika.
2. To make gremolata, combine parsley, zest, and garlic on a plate.
3. Heat a large frying pan over a moderate heat. Spray fish with oil. add to pan; cook for 3-4 minutes each side or until golden brown and cooked. Lift fish from pan and place on gremolata; turn to coat.
4. Spoon salad onto serving plates. Top with fish and lemon wedges.
5. GREEK SALAD:.
6. Combine all ingredients together in a bowl.
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