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Fish sanganaki (Greek style fish)

19 minutes (preparation time 10 minutes)

Serves 4

We used baby ling fillets but any skinless, boneless white fish fillets are suitable for this recipe. Try basa, dory or snapper.

2 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon dried chilli flakes
1 tablespoon no added salt tomato paste
2 x 400g cans no added salt diced tomatoes
1 tablespoon red wine vinegar
420g can no added salt cannellini beans, drained
2 tablespoons sliced kalamata olives
600g skinless, boneless, white fish fillets, cut into large pieces
1 slice wholegrain bread, torn into small pieces
50g feta cheese, crumbled
2 tablespoons coarsely chopped fresh parsley
Garden salad, to serve

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.
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.
Toss bread with remaining oil in a bowl. Sprinkle bread and feta over sauce in pan.
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.
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.

Fish sanganaki (Greek style fish)

Ingredients

Method

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