Oreganum fish with Greek salad

Recipe from: 3 December 2015
recipe, fish, herbs,salad

Ingredients 20
Servings 1
Minutes 00:15

Ingredients

Serving Change
  • 700
    g
    sustainable firm fish – filleted, cubed
  • 1
    red onion, quartered, layers separated
  • 3
    Tbs
    olive oil
  • 1
    Tbs
    dried oreganum
  • juice of 1 large lemon
  • 8-10
    bay leaves
  • 1
    tsp
    crushed chilli flakes
  • sea salt and black pepper
  • 2
    Tbs
    oil
  • 1
    Tbs
    butter
  • SALAD:
  • 4
    large plum tomatoes, sliced
  • 70
    g
    black olives
  • 1/2
    red onion, sliced
  • 1
    cucumber, peeled, seeded and sliced into half-moons
  • 100
    g
    feta cheese
  • 10
    g
    parsley, chopped
  • olive oil for drizzling
  • fresh herbs to garnish
  • toasted pita chips and yoghurt for serving
 

Method

00:15
 
Place fish and onion in a shallow bowl; mix together olive oil, oreganum, lemon juice, bay leaves, chilli, salt and pepper. Rub mixture over fish. Allow to stand 5 min, then thread onion, bay leaves, fish onto presoaked skewers.

For salad:

Mix together all ingredients; drizzle with olive oil and sprinkle over dried oreganum. Season.

Heat a frying pan, add oil and butter, pop in 3–4 prepared skewers and fry for 2–3 min on each side until cooked through and lightly golden.

To serve:

Garnish with herbs; serve with salad, pita chips and yoghurt

Words and image:Fairlady
magazine

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Read more on: recipe  |  herbs  |  fish  |  salad
 

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