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Parsley Fish With Greek Salad

Parsley Fish With Greek Salad

Parsley Fish With Greek Salad

Recipe Ingredients: 

  • 4 160g fresh firm white fish fillets
  • 1 tsp sweet paprika
  • 1/4 cup chopped flat-leaf parsley
  • 1 tbsp finely grated lemon zest
  • 2 cloves garlic crushed
  • kisan canola cooking oil
  • lemon wedges to serve
  • Greek salad
  • 2 small green capsicums, cut into thin rings
  • 1 lebanese cucumber, sliced
  • 250 g cherry tomatoes, quartered
  • 1 small red onion, cut into thin rings
  • 1/2 cup pitted black olives in brine, drained
  • 100 g feta, coarsely crumbled
  • 1 tbsp lemon juice
  • 1/2 tsp dried oregano leaves

Recipe Method: 

  • Sprinkle both sides of fish with paprika.
  • To make gremolata: combine combine parsley, zest and garlic on a plate.
  • To make salad: combine all ingredients in a large bowl, tossing well.
  • 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.
  • Spoon salad onto serving plates. Top with fish and lemon wedges.

Recipe Tips:

Use any firm white fish for this recipe, such as ling, hake, flake or basa.