Grilled fish with Cretan rusk salad with tomato, oregano and feta

Name: Grilled fish with Cretan rusk salad with tomato, oregano and feta
Total time: 30 min
Yield: 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

Published: July 26, 2016 at 3:31 PM

Save recipe

Serves 4

Easy

Total time: 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

This recipe for grilled fish with Cretan rusk salad with tomato, oregano and feta comes from Morito in Hackney. It's easy, ready in 30 minutes and low-cal

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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

Nutrition: per serving

kcal483
fat30g
saturates8.4g
carbs15.4g
sugars6.8g
fibre3.7g
protein36g
salt1.6g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue