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Fish saganaki with garlic toasts
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Mouthwatering Greek-style baked fish fillets with a side of crisp green beans and savory garlic toast.
Ingredients:
  • 56.88 gm 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 tsp dried oregano
  • 650g firm white fish fillets, cut into 8 large pieces (see note)
  • 4 slices of crusty sourdough bread
  • 100g fetta, crumbled
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 200g green beans, halved, steamed, to serve
Instructions:
  • Mix 2 tablespoons of oil with one-third of the garlic in a bowl. Heat the rest of the oil in a frying pan over medium-high heat. Sauté onion, half of the chili, and the remaining garlic, stirring occasionally, for 5 minutes or until softened.
  • Place tomatoes and oregano in the frying pan and bring to a boil. Lower the heat to medium-low and simmer uncovered for 10 to 12 minutes until the sauce thickens. Lay the fish in a single layer in the pan and cook for 5 to 7 minutes until just cooked through.
  • Preheat a chargrill pan over high heat. Brush one side of the bread with the flavorful garlic mixture. Grill each side for 1 to 2 minutes until beautifully charred and golden. Then, plate and serve.
  • Sprinkle with crumbled feta, fresh parsley, and the remaining chili. Serve the saganaki alongside garlic toasts and green beans.

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