Lemon Parsley Fish with Greek Salad

clock 15 minutes + 8 minutes bowl Serves 4


  • 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
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  • 1. Sprinkle both sides of each fish fillet with paprika.

  • 2. To make the coating, combine parsley, zest and garlic on a plate. Leave aside while cooking the fish.

  • 3. To make the 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 and cook for 3-4 minutes each side, or until golden brown and cooked through.

  • 5. Place each fillet in the lemon mixture, turning to coat.

  • 6. Spoon salad onto serving plates. Top with fish and lemon wedges.

  • Tip: To make this dairy free, omit the feta from the salad.

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