Grilled Sea Bass with Cretan Salad, Tomato, Oregano and Feta

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

  • serves 4
  • Easy

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



  • sea bass or mackerel or turbot or hake 4 skin-on fillets
  • olive oil
  • tomatoes 300g
  • cucumber 1, cut in half lengthways and then sliced into small half-moon pieces
  • red onion 1 small, thinly sliced
  • black olives a handful, halved and pitted
  • extra-virgin olive oil 4 tbsp
  • red wine vinegar 3 tbsp
  • dried oregano 1 tsp
  • Cretan barley rusks 4 small or 2 large, broken into bite-sized pieces
  • feta 150g, crumbled


  • 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.

Nutritional Information

  • Kcals 483
  • Fat 30g
  • Saturates 8.4g
  • Carbs 15.4g
  • Sugars 6.8g
  • Fibre 3.7g
  • Protein 36g
  • Salt 1.6g