Pan-fried Fish with Greek Salad
Serves 4, Prep 15 mins, Cook 10 mins
4 x 200g thick boneless, skinless
white fish fillets 3 tsps Greek seasoning Crusty bread, to serve
2 Lebanese cucumbers,
halved lengthways, sliced 250g punnet cherry tomatoes,
halved 200g block Greek feta,
cut into 1½cm cubes ½ small red onion, thinly sliced
into rings ½ cup drained, pitted kalamata
olives ¼ cup bottled Greek salad
1 Sprinkle both sides of fish with seasoning. 2 Heat an oiled, large, non-stick frying pan over a high heat. Cook fish for about 3 to 5 minutes on each side, or until cooked through. Remove. 3 Meanwhile, make salad. Combine all ingredients in a large bowl. Toss well. 4 Serve fish with salad and crusty bread.
TIP To make the dressing, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and pinch dried oregano. Season.