CRISP LEMON FISH

Ingredients:

150g White Fish (Barramundi, Basa, Prawns, Calamari, Dori, Ling, Snapper, Whiting)
20g semolina
30g flat-leaf parsley
2 large lemon rinds, finely grated
50g cucumber
20g olives
50g red onion, halved, sliced
1 teaspoon extra virgin olive oil (7g)
50g tomatoes, cut into 1cm cubes
1 tablespoon balsamic vinegar
50g mix salad leaves
lemon wedges, to serve
salt and pepper to taste

Instructions:

Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture
Place onion in a microwave-safe bowl. Microwave, uncovered, 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
Add tomatoes, cucumber, olives and remaining parsley leave and salad leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates.
Serve with tomato salad and lemon.

Nutrition Facts: