Oreganum fish with Greek salad

4 servings Prep: 15 mins, Cooking: 20 mins
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By Food24 December 10 2015
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Ingredients (18)

700 g fish — sustainable firm fish , filleted, cubed
1 red onion — quartered
3 fresh chillies — 573
1 dried oregano
lemon — large, juice only
8-10 bay leaves
1 tsp dried chilli flakes
sea salt and freshly ground black pepper
2 oil
1 butter
4 plum tomatoes — sliced
70 g black olives
1/2 red onion — sliced
1 cucumber — peeled, deseeded and sliced
100 g feta cheese
10 g fresh parsley — chopped
olive oil — for drizzling
fresh mixed herbs — to garnish
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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


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