Lemon Parsley Fish with Greek Salad

Ingredients
- 100g feta, coarsely crumbled
- 4 fresh firm white fish fillets
- 1 tsp sweet paprika
- ¼ cup chopped Italian parsley
- 1 Tbsp finely grated lemon zest, plus lemon wedges to serve. And 1 Tbsp lemon juice for salad
- 2 cloves garlic, crushed
- Cooking oil spray
- Greek salad
- 2 small green capsicums, cut into thin rings
- 1 Lebanese cucumber, sliced
- 250g cherry tomatoes, quartered
- 1 small red onion, cut into thin rings
- ½ cup pitted black olives, drained
- ½ tsp dried oregano
Method
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1. Sprinkle both sides of each fish fillet with paprika.
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2. To make the coating, combine parsley, zest and garlic on a plate. Leave aside while cooking the fish.
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3. To make the salad, combine all ingredients in a large bowl, tossing well.
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4. Heat a large frying pan over moderate heat. Spray fish with oil. Add to pan and cook for 3-4 minutes each side, or until golden brown and cooked through.
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5. Place each fillet in the lemon mixture, turning to coat.
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6. Spoon salad onto serving plates. Top with fish and lemon wedges.
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Tip: To make this dairy free, omit the feta from the salad.