Lemon Parsley Fish With Greek Salad

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 (160 g) fresh firm fish fillets
• 1 teaspoon sweet paprika
• 1/4 cup flat leaf parsley, chopped
• 1 tablespoon lemon zest, finely grated
• 2 garlic cloves, crushed
• cooking spray
• lemon wedge, to serve
• 2 small green capsicum, cut into rings
• 1 lebanese cucumber, sliced
• 250 g cherry tomatoes, quartered
• 1 small red onion, cut into thin rings
• 1/2 cup kalamata olive, pitted
• 100 g low-fat feta, crumbled
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano

Recipe

• 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.