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.