- 0:15 Prep
- 0:05 Cook
- 4 Servings
- Capable cooks
Crispy skinned fish tastes delicious with this simple Greek-style salad.
Ingredients
- 4 small tomatoes, cut into wedges
- 1 small avocado, flesh cut into wedges
- 120g low-fat feta, cubed
- 1 telegraph cucumber, roughly chopped
- 1 small red onion, halved, sliced
- 12 kalamata olives
- 1 tablespoon chopped flat-leaf parsley
- 1/4 cup (60ml) olive oil, plus extra to brush
- 1 garlic clove, crushed
- 1 teaspoon dried mint
- 1 tablespoon lemon juice
- 4 white fish fillets (such as snapper or John Dory)
- Lemon wedges, to serve
Method
- Step 1Combine the tomato and avocado wedges with the feta, cucumber, onion, olives and parsley in a bowl. Shake together the olive oil, garlic, mint and lemon juice in a screw-top jar with sea salt and freshly ground black pepper, then toss with the salad.
- Step 2Preheat a chargrill pan or barbecue on high heat. Score the fish skin lightly in 2 or 3 places, then brush with a little extra oil and season with salt and pepper. When the pan or barbecue is hot, cook the fish skin-side down for 2 minutes. Turn the fillets and cook for a further minute or until the fish is just cooked through.
- Step 3Divide the chunky Greek salad among 4 plates or shallow bowls, top with the fish and serve with lemon wedges.
- Low carb
- Low sugar
- Lower gi
Nutrition
2022 kj
Energy
33g
Fat Total
8g
Saturated Fat
4g
Fibre
38g
Protein
112mg
Cholesterol
667.41mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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