| | Fish saganaki with garlic toasts
Fish saganaki with garlic toasts
Fish saganaki with garlic toasts 4.3-5 9
  • Calories: 2052 kj
  • Fat: 24.3g
  • Carbohydrates: 26.8g

How to Make:

  1. Combine 2 tablespoons oil and 1/3 of the garlic in a bowl. Heat remaining oil in a frying pan over medium-high heat. Cook onion, 1/2 the chilli and remaining garlic, stirring, for 5 minutes or until softened.
  2. Add tomatoes and oregano to the frying pan. Bring to the boil. Reduce heat to medium/ low. Simmer, uncovered, for 10 to 12 minutes or until sauce thickens. Add fish to pan in a single layer. Cook for 5 to 7 minutes or until fish is just cooked through.
  3. Meanwhile, preheat a chargrill pan on high heat. Brush one side of bread with garlic mixture. Cook for 1 to 2 minutes each side or until lightly charred and golden. Transfer to a plate.
  4. Top with fetta, parsley and remaining chilli. Serve saganaki with garlic toasts and green beans.
Time for preparing:
30 min.
Servings:
4

Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 medium red onion, finely chopped
  • 1 long red chilli, finely chopped
  • 800g can diced tomatoes
  • 1 teaspoon dried oregano
  • 650g firm white fish fillets, cut into 8 large pieces (see note)
  • 4 slices of crusty sourdough bread
  • 100g fetta, crumbled
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 200g green beans, halved, steamed, to serve
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