Greek Fish

Greek Fish

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, December 3, 2017.
Order Now
Order Now

With Puy lentil Greek salad

Ingredients

PUY LENTILS

  • 150g Puy lentils

TZATZIKI

  • 1-2 tablespoons dill leaves and stalks, finely chopped
  • Zest and juice ½ lemon
  • ½ -1 clove garlic, finely chopped
  • 150g yoghurt

GREEK FISH

  • 1 capsicum
  • ½ red onion
  • 1½ teaspoons oil, for cooking (or use spray oil)
  • 600g fish fillets
  • 2 teaspoons Greek spice mix
  • 2 teaspoons oil, for cooking (or use spray oil)

GREEK SALAD

  • 1 Lebanese cucumber
  • 2 tomatoes
  • 50g feta cheese
  • 2 tablespoons parsley leaves and stalks
  • 2 teaspoons extra-virgin olive oil
  • 35g olives
  • 1 teaspoon vinegar (e.g. red wine, white wine, cider)
  • ½ bag baby spinach

TO SERVE

  • 1 tablespoon parsley leaves and stalks, finely chopped
  • ½ lemon, cut into wedges

Steps

  1. Bring a medium pot of water to the boil. Prepare dill, lemon, garlic and parsley. Cook lentils in pot of boiling water for 23-25 minutes, until just tender but still slightly firm to the bite. Drain, rinse under cold water and drain well.
  2. While lentils cook, add all tzatziki ingredients to a small bowl, mix well and season to taste. Set aside.
  3. Dice capsicum and onion 2cm. Heat first measure of oil in a large fry-pan on high heat. Add capsicum and onion and cook, stirring frequently, for about 3 minutes, until vegetables are starting to soften. Season, then remove from pan and set aside. Wipe out pan and reserve.
  4. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season and toss with Greek spice mix. Heat half the oil in reserved pan on medium heat and cook fish, in two batches, for 1-2 minutes each side (depending on thickness), or until just cooked through. Add remaining oil for second batch.
  5. While fish is cooking, prepare salad. Dice cucumber and tomatoes 1-2cm; dice feta 1cm; finely chop parsley; roughly chop olives. Add with drained lentils and all remaining Greek salad ingredients to a large bowl and toss gently to combine. Season to taste.
  6. TO SERVE lay Greek salad out onto plates. Top with vegetables and place Greek fish on top. Dollop over tzatziki, sprinkle with

Nutritional Information

Energy 1694 kj
405 kcal
Protein 46.8g
Carbohydrate 29.2g
Fat 10.8g