LEMON PARSLEY FISH WITH GREEK SALAD

Lemon Parsley Fish With Greek Salad image

Provided by Sara 76

Categories Greek

Time 23m

Yield 4 serving(s)

Number Of Ingredients 15

4 (160 g) fresh firm white 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

Steps:

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

Nutrition Facts : Calories 279.3, Fat 9.7, SaturatedFat 4.5, Cholesterol 129.4, Sodium 551.2, Carbohydrate 13.6, Fiber 3.5, Sugar 6.6, Protein 35.1

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