Ingredients

• 4x 150 gram fillets medium-textured fish
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh oregano
• grated rind of one lemon
• ½ teaspoon each salt and coarsley ground black pepper

Greek salad

• 4 medium-sized juicy tomatoes
• ½ telegraph cucumber
• ½ cup diced shallots or sliced spring onion
• 12 black olives
• 100 grams feta, diced
• 1 teaspoon minced garlic
• ¼ cup non-fat plain yoghurt
• 2-3 tablespoons chopped fresh oregano

Method

1. Place the fish fillets in a flat container. Mix together the oil, oregano, lemon rind, salt and pepper and spread evenly over the fish. Cover and refrigerate for 2 hours.
2. Blanch, peel and cut the tomatoes into 3cm chunks. Cut the cucumber in half lengthwise and slice finely.
3. In a bowl, toss together the tomatoes, cucumber, shallots or spring onions, olives and feta cheese, garlic, yoghurt and oregano. Season well with salt and pepper. Cover and refrigerate for about 2 hours. This will allow the flavours to mingle and a dressing to form.
4. Grill the fish under a high heat for 4-5 minutes until cooked, turning once. Cooking time will depend on the thickness of the fillet. Alternatively cook in a hot frying pan or grill pan. Serve the fish on top of the Greek salad.

Cooks Tips

- Medium-textured fish includes Orange Roughy, Blue Cod, John Dory, Lookdown Dory, Red Gurnard, Tarakihi, Warehou. Fish is cooked when it flakes easily when you separate the flesh with a fork. The meat should still be moist.