Lemon parsley fish with greek salad
Tender, flaky grilled fish is coated in a zesty lemon and parsley gremolata and served atop this fresh, tasty Greek salad to create this quick and healthy dinner dish.
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Ingredients
- Lemon parsley fish
- 4 160g fresh firm white fish fillets
- 1 teaspoon sweet paprika
- 1/4 cup chopped flat-leaf parsley
- 1 tablespoon finely grated lemon zest
- 2 cloves garlic crushed
- cooking oil spray
- lemon wedges to serve
- Greek salad
- 2 small green capsicums, cut into thin rings
- 1 lebanese cucumber, sliced
- 250 grams cherry tomatoes, quartered
- 1 small red onion, cut into thin rings
- 1/2 cup pitted black olives in brine, drained
- 100 grams feta, coarsely crumbled
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano leaves
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