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

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

Women's Weekly Food

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