Greek fish with tomato salad
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Golden fish fillets seasoned with oregano and lemon served alongside a tomato, cucumber and feta salad with crunchy garlic croutons.

No Fish option - replacement is chicken schnitzels.


Gluten friendly option - bread is replaced with GF bread.
1. Halve tomatoes, deseed and dice cucumber. Slice spring onions, halve sprouts, chop capsicum and dice feta cheese.

2. Tear bread into small pieces. Toss with 1 crushed garlic clove and 1 tbsp olive oil. Toast in a dry pan over medium heat for 5-6 minutes, or until golden and crunchy. Remove from pan and set aside.

3. Whisk together 1 tbsp vinegar and 2 tbsp olive oil. Season with salt and pepper.

4. Season fish with 2 tsp dried oregano, salt and pepper. Reheat pan over medium-high heat with 1 tbsp oil. Cook fish for 3-4 minutes on each side, or until cooked through. Squeeze over lemon juice at the end.

5. Toss salad with bread pieces and dressing. Serve with fish.

Notes:
No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes, or until cooked through.

Gluten friendly option - bread is replaced with GF bread
cherry tomatoes 1 punnet (400g)
continental cucumber 1
spring onions 1/4 bunch
snow pea sprouts 1/2 punnet
green capsicum 1/2
feta cheese 1/2 block (100g)

wholemeal sandwich loaf 1/4

garlic 1 clove
white fish fillets 2 packets
lemon 1/2

From your pantry:
oil (for cooking+ olive), salt, pepper, dried oregano, balsamic vinegar