Fish saganaki (Greek-style fish)
4 serves
10 m
19 m
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 teaspoon dried chilli flakes
- 1 tablespoon no added salt tomato paste
- 2 x 400 g cans no added salt diced tomatoes
- 1 tablespoon red wine vinegar
- 420 g can no added salt cannellini beans, drained
- 2 tablespoons sliced kalamata olives
- 600 g skinless, boneless, white fish fillets, cut into large pieces
- 1 slice wholegrain bread, torn into small pieces
- 50 g feta cheese, crumbled
- 2 tablespoons coarsely chopped fresh parsley
- Garden salad, to serve
Method
Step 1
Heat 1 tablespoon oil in a large, ovenproof, deep frying pan over a medium heat. Add garlic and chilli flakes. Cook, stirring for about 1 minute, until fragrant. Add tomato paste. Cook, stirring a further 1 minute.
Step 2
Stir in tomatoes, vinegar and ½ cup water. Bring to the boil. Gently boil for 2-3 minutes, or until thickened slightly. Stir in beans and olives. Add fish pieces. Spoon the sauce over fish to cover. Simmer uncovered for about 10 minutes, or until fish is cooked.
Step 3
Toss bread with remaining oil in a bowl. Sprinkle bread and feta over sauce in pan.
Step 4
Meanwhile, preheat oven grill to high. Place pan under hot grill for about 2 minutes, or until bread is golden brown. Transfer pan to a heatproof mat or wooden board. Take care (use oven mitts) as handle will be hot.
Step 5
Sprinkle with parsley. Serve with salad. Customise your salad to make use of whatever salad vegetables you have on hand. We used oakleaf lettuce, avocado and green capsicum.
Tips
- We used baby ling fillets but any skinless, boneless white fish fillets are suitable for this recipe. Try basa, dory or snapper.
- Customise your salad to make use of whatever salad vegetables you have on hand. We used oakleaf lettuce, avocado and green capsicum.
