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Grilled fish fillets on Greek salad

  • 4
Grilled fish fillets on Greek salad


  • 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


  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.

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