Lemon Feta Fish Recipe

By Kitchen Sanctuary

Ingredients

4 boneless basa fillets (about 500g/1.1lb) ((sub with any quick-cook thin fillets of fish such as sole, sea bream or sea bass))
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon chilli flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
200 g (7 oz) cherry tomatoes (grape tomatoes) (sliced in half (multicoloured tomatoes add a nice splash of colour))
1 tablespoon cornflour ((cornstarch in USA))
2 cloves garlic (peeled and minced)
120 ml (1/2 cup) chicken stock
3 tablespoons finely chopped fresh parsley
2 tablespoons olive oil
1 lemon (thinly sliced)
2 tablespoons capers (drained)
200 g (7oz) feta cheese (crumbled)
Freshly chopped parsley
Black pepper
Potatoes (rice or pasta)