Greek-style Baked Fish with Salad

PREP 15 MIN
COOK  12 MIN

EF

GF

NS

NF

Number of servings
2
Ingredients

12 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

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

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.

3

Meanwhile, place cucumber, tomato, olives and lemon juice in a bowl, season with salt and pepper and toss to combine.

4

Divide salad between plates, crumble over feta and serve with fish, pita bread and lemon wedges.

Nutritional Informationper serving

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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