4 x 200 g skinless firm white fish fillets, bones removed
3 tsp Greek seasoning
crusty bread, to serve
2 Lebanese cucumbers, halved lengthways, sliced
250 g punnet cherry tomatoes, halved
200 g block Greek feta, cut into 1 ½ cm cubes
½ small red onion, thinly sliced into rings
½ cup drained pitted Kalamata olives
¼ cup Greek lemon dressing
- Sprinkle both sides of fish with seasoning.
- Heat an oiled, large, non-stick frying pan over a high heat. Cook sh for about 3 to 5 minutes on each side, or until cooked through. Remove.
- Meanwhile, make salad. Combine all ingredients in a large bowl. Toss well.
- Serve fish with salad and crusty bread.