Lemon Parsley Fish With Greek Salad

• FISH
• 4 (160 g) fresh firm white fish fillets
• 1 teaspoon sweet paprika
• 1/4 cup flat leaf parsley, chopped
• 1 tablespoon lemon zest, finely grated
• 2 garlic cloves, crushed
• cooking spray
• lemon wedge, to serve
• GREEK SALAD
• 2 small green capsicum, cut into rings
• 1 lebanese cucumber, sliced
• 250 g cherry tomatoes, quartered
• 1 small red onion, cut into thin rings
• 1/2 cup kalamata olive, pitted
• 100 g low-fat feta, crumbled
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano

1. Sprinkle both sides of fish with paprika.
2. To make gremolata, combine parsley, zest, and garlic on a plate.
3. Heat a large frying pan over a moderate heat. Spray fish with oil. add to pan; cook for 3-4 minutes each side or until golden brown and cooked. Lift fish from pan and place on gremolata; turn to coat.
4. Spoon salad onto serving plates. Top with fish and lemon wedges.
5. GREEK SALAD:.
6. Combine all ingredients together in a bowl.

fish, fresh firm white fish, sweet paprika, flat leaf parsley, lemon zest, garlic, cooking spray, lemon wedge, salad, green, lebanese cucumber, cherry tomatoes, red onion, kalamata olive, lowfat feta, lemon juice, oregano

Taken from www.food.com/recipe/lemon-parsley-fish-with-greek-salad-357791 (may not work)