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Chargrilled mirror dory with chunky Greek salad

Name: Chargrilled fish with chunky Greek salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 small tomatoes, cut into wedges; 1 small avocado, flesh cut into wedges; 120g reduced fat fetta, cubed; 1 telegraph cucumber, roughly chopped; 1 small red onion, halved, sliced; 12 kalamata olives; 1 tablespoon chopped flat-leaf parsley; 1/4 cup (60ml) olive oil, plus extra to brush; 1 garlic clove, crushed; 1 teaspoon dried mint; 1 tablespoon lemon juice; 4 mirror dory fish fillets; Lemon wedges, to serve

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15m

05m

Chargrilled fish with chunky greek salad

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Crispy skinned fish tastes delicious with this simple Greek-style salad.

4 small tomatoes, cut into wedges
1 small avocado, flesh cut into wedges
120g reduced fat fetta, cubed
1 telegraph cucumber, roughly chopped
1 small red onion, halved, sliced
12 kalamata olives
1 tablespoon chopped flat-leaf parsley
1/4 cup (60ml) olive oil, plus extra to brush
1 garlic clove, crushed
1 teaspoon dried mint
1 tablespoon lemon juice
4 mirror dory fish fillets
Lemon wedges, to serve

Method

1.

Combine the tomato and avocado wedges with the feta, cucumber, onion, olives and parsley in a bowl. Shake together the olive oil, garlic, mint and lemon juice in a screw-top jar with sea salt and freshly ground black pepper, then toss with the salad.
2.

Preheat a chargrill pan or barbecue on high heat. Score the fish skin lightly in 2 or 3 places, then brush with a little extra oil and season with salt and pepper. When the pan or barbecue is hot, cook the fish skin-side down for 2 minutes. Turn the fillets and cook for a further minute or until the fish is just cooked through.
3.

Divide the chunky Greek salad among 4 plates or shallow bowls, top with the fish and serve with lemon wedges.