Pan-fried Fish with Greek Salad

Serves 4, Prep 15 mins, Cook 10 mins

New Idea - - New Food Ideas -

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.

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