Greek-style Baked Fish with Salad
PREP 15 MIN•COOK 12 MIN
EF
GF
NS
NF
Number of servings
2
1⁄2 tsp dried oregano or more to taste
1 lemon 1/2 zested & juiced, 1/2 cut in wedges
2 tsp olive oil
salt & pepper, to taste
300g white fish fillets
2 wholemeal pita breads or pockets, small (50g ea) (or gluten free) torn into pieces
1 Lebanese cucumber diced
1 medium tomato diced
5 pitted kalamata olives roughly chopped
30g feta
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
In a large bowl, mix together oregano, lemon zest, oil and season with salt and pepper. Add fish and toss to coat. Transfer fish to baking tray and pour over any remaining marinade. Bake for 10-12 minutes until fish is just cooked. Add bread to tray for last 5 minutes to crisp.
Meanwhile, place cucumber, tomato, olives and lemon juice in a bowl, season with salt and pepper and toss to combine.
Divide salad between plates, crumble over feta and serve with fish, pita bread and lemon wedges.
Energy (kJ)
1670 kJ / 399 cals
Protein
41 g
Fat
13.1 g
Sat. Fat
4 g
Carbs
25.6 g
Sugar
6.8 g
Fiber
4.6 g
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