Pan-Seared Fish With Lemon-Parsley Gremolata And Greek Salad

• 2 None small green bell peppers, deseeded, thinly sliced
• 1 None cucumber, sliced
• 1/2 lb cherry tomatoes, quartered
• 1 None small red onion, thinly sliced
• 2 oz pitted black olives
• 3.5 oz feta cheese, coarsely crumbled
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 2 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 4 (5.5 oz) firm white fish fillets
• 1 tsp sweet paprika
• None None lemon wedges, to serve

1. For Greek salad, toss together bell peppers, cucumber, cherry tomatoes, red onion, olives, feta, lemon juice and oregano. Set aside.
2. For gremolata, combine parsley, lemon zest and garlic. Set aside.
3. Sprinkle fish with paprika. Heat a large frying pan over medium heat, lightly coat fish with oil then cook for 3-4 mins per side, or until golden brown and cooked to your liking. Remove from pan and coat in gremolata. Serve with Greek salad and lemon wedges.

green bell peppers, cucumber, cherry tomatoes, red onion, black olives, feta cheese, lemon juice, oregano, parsley, lemon zest, garlic, firm white fish, sweet paprika, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/23610 (may not work)