Grilled fish with tomato and olive salad

Grilled fish with tomato and olive salad
  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

This healthy recipe can be put together in 30 minutes. It’s a great one to have on hand after a busy day at work.

Featured in
Lower GI, Quick meals


  • 1 teaspoon finely grated lemon rind
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • Olive oil spray
  • 4 x 200g firm white fish fillets (see note)
  • 2 tablespoons lemon juice
  • 3 roma tomatoes, thickly sliced
  • 3/4 cup pitted kalamata olives
  • 1/2 red onion, thinly sliced
  • 1/4 cup small fresh basil leaves
  • Cooked risoni, to serve


  • Step 1
    Combine the lemon rind, garlic and half the oil in a shallow glass or ceramic dish. Season with salt and pepper. Add the fish fillets. Turn to coat evenly.
  • Step 2
    Spray a barbecue plate with oil. Heat on medium-high heat. Cook fish for 3 to 4 minutes each side or until cooked through.
  • Step 3
    Meanwhile, combine half the lemon juice with the remaining oil in a small jug. Season with salt and pepper. Arrange tomato, olives, onion and basil on serving plates. Drizzle with dressing. Drizzle fish with remaining lemon juice. Serve salad with fish and risoni.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar
  • Lower gi


  • 1235 kj


  • 16g

    Fat Total

  • 3g

    Saturated Fat

  • 2g


  • 32g


  • 108mg


  • 441.62mg


  • 1g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


Cook’s notes: Use snapper, perch, barramundi or ling fillets. Fish can also be steamed rather than barbecued if you prefer.

Variation: Swap fish for 4 small beef or lamb rump steaks. Marinate in lemon mixture, adding chopped fresh oregano and extra lemon juice.

  • Author: Cathie Lonnie
  • Image credit: Craig Wall & Andrew Young
  • Publication: Super Food Ideas



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