Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Grilled fish with Cretan rusk salad with tomato, oregano and feta
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 4 skin-on fillets sea bass or mackerel or turbot or hake
- olive oil
- 300g tomatoes
- 1 cucumber, cut in half lengthways and then sliced into small half-moon pieces
- 1 small red onion, thinly sliced
- a handful black olives, halved and pitted
- 4 tbsp extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1 tsp dried oregano
- 4 small or 2 large Cretan barley rusks, broken into bite-sized pieces
- 150g feta, crumbled
Method
- STEP 1
Roughly blitz 150g of the tomatoes in a food processor and pour into a bowl. Dice the remaining tomatoes and add to the bowl. Add the cucumber, onion and olives, followed by the olive oil, vinegar, oregano and season with salt. Leave at room temperature while you cook the fish.
- STEP 2
Season the fish with sea salt and drizzle with olive oil. Heat a large frying pan or griddle over a medium heat and when hot but not smoking, add the fish, flesh side down and cook until golden-brown on one side. Shake the pan occasionally to make sure the fish doesn’t stick. Carefully flip the fish over with a fish slice and continue to fry for 2-4 minutes until just cooked through.
- STEP 3
To finish the rusk salad, mix all the ingredients well. Add the rusk to the salad, followed by the feta. Check the seasoning and serve immediately with the fillets of fish.
