Saganaki fish
8
Points®
Total time: 1 hr 15 min • Prep: 25 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Enjoy the taste of the Mediterranean with our Saganaki baked fish dish
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
1 clove(s), crushed
Zucchini
2 medium, cut into 1.5cm cubes
Canned diced tomatoes
800 g
Fresh thyme
3 bag(s), (3 sprigs)
Tomato paste
1 tbs
White sugar
1 tsp
Ling, raw
500 g, (4 x 125g pieces)
Reduced fat feta cheese
80 g, crumbled
Baby spinach
70 g
Lemon juice
2 tsp
Cooked white rice
2 cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat half the oil in a medium saucepan over medium heat. Add onion and cook, stirring for 5 mins or until softened. Add garlic and zucchini and cook, stirring, for 1 minute. Add tomatoes and thyme, bring to the boil. Reduce heat to low and simmer for 20 mins or until thickened slightly and zucchini is tender.
2
Stir in tomato paste and sugar. Season with salt and freshly ground black pepper. Transfer to a 2L (8 cup) capacity (30cm x 20cm x 6cm-deep) baking dish. Place fish into tomato sauce. Top with feta, lightly spray with olive oil, and season with freshly ground black pepper. Bake for 20 mins or until flesh flakes easily and feta is golden.
3
Meanwhile, drizzle spinach with remaining oil and juice. Serve fish with tomato sauce spooned around it, with spinach and rice.
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