This simple, healthy meal is perfect for those evenings when you get home from work very late, and don’t really have that much energy for cooking, as it requires minimum amount of effort and cooking. Greek salad itself is very simple, with only a few ingredients, and there are many variations of this basic salad. You can always adjust it with additional ingredients to suit your taste. I served my dish with boiled baby potatoes and samphire. The below Greek salad recipe may be salty to some tastes, you can reduce the amount of feta and olives, or increase the amount of other ingredients to change the ratio of ingredients.
2 sea bass fillets
splash of olive oil
2 leaves of romaine heart lettuce
few handfuls of cherry tomatoes
half a cucumber
200g feta cheese
2 tbsp capers
1/2 dl olive oil
1-2 tbsp lemon juice
2 tsp white wine vinegar
2 tsp dried oregano
1. Cut the tomatoes, salad leaves, cucumber, feta, and onion, and add the olives and capers.
2. Mix the olive oil, lemon juice, vinegar and oregano together, and pour over the salad. Mix well, turning the ingredients so that all are coated with the oil mixture. Rest in the fridge whilst cooking the fish.
3. Heat a splash of olive oil in a pan, and place the fish in the pan, skin side down. Season the flesh with salt and pepper, and cook for 3-5 minutes, to crisp the skin up.
4. Place in a preheated oven 180°C / 355°F for about 7 minutes.