Greek Salad with Fish

Ingredients

• 1 small cucumber
• 4 tomatoes
• 2 red onions
• 150 g leafy greens (e.g., iceberg lettuce, romaine, head lettuce)
• 4 tbsp parsley
• 100 g black pitted olives
• 2 tbsp wine vinegar
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 8 pieces white fish fillets (pre‑cooked, skinless, about 80 g each, e.g., cod, halibut, sea bass)
• 2 tbsp lemon juice
• 100 g flour
• 2 tbsp butter

Instructions

1. 1.

   For the salad peel the cucumber, halve it lengthwise and cut into 1 cm thick slices. Wash the tomatoes, remove the stem ends and cut into wedges. Peel the onions and slice thinly. Rinse the leafy greens, pat dry, and tear into bite‑sized pieces. Whisk together the vinegar, oil, salt, and pepper to make a vinaigrette. Pat the fish fillets dry, season with salt and pepper, drizzle with lemon juice, coat in flour, shake off excess, and fry each side in hot butter for about 2–3 minutes until golden brown.

2. 2.

   Combine all salad ingredients with the vinaigrette, adjust seasoning, and plate on bowls topped with the fried fish. Serve immediately.