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1
Remove feta cheese cubes from jar and place in a medium-sized bowl.
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2
Using a small spoon, carefully return any excess of herbs to the jar and set the bowl aside.
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3
Zest and juice 1 lemon, then add both to the jar of oil & herbs.
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4
Replace jar lid tightly and shake well to mix ingredients.
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5
Quarter the second lemon in wedges and set aside.
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6
Place fish fillets in a non-reactive dish, pour the oil-herb-lemon mixture over fish fillets and marinate for 1 hour in refrigerator.
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7
While fillets are marinating, prepare tomato, cucumber, bell pepper & olives as directed above and add them to the bowl with the feta cheese.
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8
When marinating time is done, remove fish fillets from the marinade to a dish and set aside.
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9
Strain the marinade to collect the herbs and lemon zest and add them to the bowl with the feta cheese and veggies.
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10
Taste mixture and add salt and pepper to taste.
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11
Cook fish fillets to desired doneness, but do not overcook.
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12
They may be grilled, broiled or baked; however, broiling or baking will allow for the option to deglaze the pan juices with the white wine and would be my choice.
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13
If the deglaze option is used, add the deglazed mixture to the bowl with the feta cheese and veggies.
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14
Plate the 4 cooked fish fillets with the feta cheese and veggie mixture, sprinkle pine nuts over each serving and add a lemon wedge.
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15
(Serving with rice is recommended).
