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Photo of Saganaki fish by WW

Saganaki fish

Total Time
1 hr 15 min
25 min
50 min
Enjoy the taste of the Mediterranean with our Saganaki baked fish dish


Olive oil

1 tbs

Brown onion

1 medium, finely chopped


1 clove(s), crushed


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)


  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.


TIP: You can make the tomato mixture up to a day ahead, keep, covered, in the refrigerator.