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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This recipe comes together in only 25 minutes and the lemon-roasted fish is delicious with our fresh, Mediterranean-style salad.
1 Preheat oven to 200°C. Place fish fillets in a baking dish lined with baking paper. Cut one lemon into thin slices, and top each fish fillet with overlapping slices of lemon. Season with black pepper. Place in the hot oven and bake for 15 minutes, or until just cooked through.
2 Meanwhile, make the salad. Toast the pita breads and tear into rough chunks. In a dry pan over high heat, toast pumpkin seeds for 2 minutes, or until they start to pop.
3 Combine capsicum, tomatoes, cucumber, olives and basil in a large bowl, with the juice of the remaining lemon. Add pita bread chunks and roughly combine. Divide salad between 4 plates, top with fish. Drizzle with olive oil and yoghurt and sprinkle with toasted pumpkin seeds. Garnish with fresh basil.
Make it gluten free: Use gluten free bread and check Greek-style yoghurt is gluten free.
Calories 455 cal
Kilojoules 1910 kJ
Total fat 18 g
Saturated fat 3 g
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