Panko-topped Fish with easy Greek Salad

(Photo courtesy of Google Images)

Ok... so I have a REALLY simple recipe for you tonight! 

Rating: B- (not a whole lot of taste... but good I guess)
Makes 4 Servings


Nutrition-  Serving: 1/4lb fish - 218 calories,25g protein; 9g fat (2g sat. fat); 11g carbs: 2g fiber; 35mg calcium; 1mp iron; 299mg sodium

Recipe:

      Ingredients-
           1/4 tsp kosher salt
           1/4 tsp freshly ground black pepper
           1 lb fish fillets (use any flaky white
               fish your family likes), cut into 4
               portions
           1/2 cup panko bread crumbs
           2 tsp extra-virgin olive oil
           1/2 medium seedless cucumber,
              halved lengthwise and sliced (1 cup)
           1 cup grape tomatoes, halves lengthwise
           1/4 cup chopped scallions
           1/4 cup roughly chopped pitted
               kalamata olives
           1 Tbs extra-virgin olive oil
           2 tsp red-wine vinegar
           Lemon wedges, for serving

Directions-
Preheat oven to 400 F and line a baking sheet with parchment paper.  Use the salt and 1/8 tsp of the pepper to season both sides of the fillets; set them on the baking sheet.

In a small bowl stir together the panko and 2 tsp olive oil.

Sprinkle mixture evenly over fish, pressing down lightly to help crumbs adhere.

Bake for 12-15 minutes or until fish flakes when tested with a fork and crumbs are golden.

To prepare the salad, in a bowl stir together the cucumber, tomatoes, scallions, olives, 2 Tbs oil, vinegar, and the remaining 1/8 tsp. pepper.

Source: Parents Magazine, September 2011

NOTES:
1. I used Polluck... pretty good... much better than a lot of fish I've had... not quite as fishy!
2. I didn't put the olives into my salad because my husband DETESTS olives... but I think they would be REALLY good in it!!!