FISH SALAD

INGREDIENTS:

4 fish fillets

1 onion

1 green pepper

1 lemon

2 tablespoons chopped parsley

1/3 cup olive oil

salt, pepper

METHOD:

Remove skin from fish, poach or steam fish until tender, cool.

Place fish in dish, top with peeled and thinly sliced onion and thinly sliced pepper.

Thinly slice half the lemon, add to dish with juice from remaining lemon half.

Sprinkle with parsley, add oil, season with salt and pepper, cover, refrigerate several hours or overnight.

Serve as a main course salad for two, or a side dish for four.