Crisp Lemon Fish Recipe

Ingredients:
1/3 cup flat-leaf parsley leaves
1 cup fine semolina
2 large lemons, rind finely grated
800g flathead fillets, skin removed
1 red onion, halved, sliced
olive oil cooking spray
4 tomatoes, cut into 1cm cubes
1 tablespoon balsamic vinegar
lemon wedges, to serve

Method:
Step 1: Preheat a barbecue plate on medium heat. Finely chop 1 tablespoon parsley leaves. Combine chopped parsley, semolina and 1 tablespoon lemon rind in a shallow dish. Coat each fish fillet in semolina mixture.
Step 2: Place onion in a microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 1 1/2 minutes or until soft. Lightly spray onions with oil. Spoon onto barbecue plate and cook for 4 to 5 minutes or until light golden. Transfer to a bowl.
Step 3: Lightly spray both sides of fish fillets with oil. Cook on barbecue plate for 3 to 5 minutes each side or until golden and cooked through.
Step 4: Add tomatoes and remaining parsley leaves to onion. Drizzle with vinegar and season with salt and pepper. Toss to combine. Place fish on plates. Serve with tomato salad and lemon.