Summer Catch with Salad


Serves 4 friends

2 tomatoes
1 cucumber
handful of parsley
handful of mint
6 shallots/spring onions
2 tablespoons of lemon juice
extra virgin olive oil for cooking
4 fillets of your favorite fish
1 lemon
1 lettuce


1. Finely chop parsley & mint. Cut cucumber, shallots and tomatoes into small pieces. Mix in a bowel with lettuce leafs!
2. Pan fry or grill fish on BBQ  in olive oil for 2 minutes or until flaky. Squeeze lemon juice over and let simmer for 1 minute.
3. Serve fish with salad and/or TED w enjoy!

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Liana Werner-Gray