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Fish saganaki on rice and currant pilaf
Fish saganaki on rice and currant pilaf
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Greek prawns topped with savory haloumi crust.
Ingredients:
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 250g (1 1/4 cups) white long-grain rice
  • 625ml (2 1/2 cups) chicken style liquid stock
  • 45g (1/4 cup) currants
  • 80ml (1/3 cup) red wine
  • 1 x 680g btl passata (tomato pasta sauce)
  • 2 tsp dried oregano
  • 500g firm white fish fillets (such as ling), cut into 5cm pieces
  • 250g haloumi, coarsely grated
  • 62.50 ml chopped fresh continental parsley
Instructions:
  • Preheat your oven to 180°C. In a medium saucepan over medium-low heat, sauté the onion and garlic in oil for 3 minutes until softened. Add the rice, pour in the stock, bring to a boil, then simmer covered for 12 minutes. Stir in the currants and transfer to a 20 x 30cm ovenproof dish.
  • In a saucepan over high heat, bring the wine to a boil and cook for 1 minute until slightly reduced. Stir in the passata and oregano, then simmer for 5 minutes until the sauce thickens, stirring occasionally.
  • Combine the fish with the sauce, then pour over the rice mixture. Top with the haloumi and bake in the oven for 10 minutes, or until the haloumi melts and the fish is fully cooked. Serve by sprinkling with parsley.

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