Lemon Parsley Fish With Greek Salad
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 serv.- FISH
- fresh firm white fish fillets4 g
- sweet paprika↗1 teaspoon
- flat leaf parsley, chopped↗1⁄4 cup
- lemon zest, finely grated↗1 tablespoon
- garlic cloves, crushed↗2
- cooking spray
- lemon wedge, to serve
- GREEK SALAD
- small green capsicum, cut into rings↗2
- lebanese cucumber, sliced1
- g cherry tomatoes, quartered↗250 g
- small red onion, cut into thin rings↗1
- cup kalamata olive, pitted↗1⁄2 cup
- g low-fat feta, crumbled↗100 g
- tablespoon lemon juice↗1
- teaspoon dried oregano↗1⁄2
Step-by-step instructions
- 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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