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Quick snapper saganaki with spinach
Quick snapper saganaki with spinach
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try our quick and flavorful Greek snapper recipe for the perfect family dinner in under 30 minutes.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 boneless snapper fillets with skin, halved
  • 1 brown onion, sliced
  • 1 red capsicum, chopped
  • 3 garlic cloves, crushed
  • 2 tsp fennel seeds
  • 20.00 ml finely chopped fresh oregano, plus extra leaves to serve
  • 82.50 gm dry white wine
  • 400g can finely chopped tomatoes
  • 127.50 gm chicken stock
  • 1 bunch English spinach, trimmed
  • 100g fetta, crumbled
  • Small wraps, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the grill to medium-high. In a large frying pan over medium-high heat, heat half of the oil specified. Season the fish, then cook for 2 minutes on each side until beautifully browned and fully cooked. Transfer the fish to a plate.
  • In the same pan, heat the remaining oil. Sauté the onion and capsicum for 5 minutes until the onion is just softened. Stir in the garlic, fennel seeds, and oregano, and cook for 30 seconds until fragrant. Pour in the wine and simmer for 1 minute until reduced by half. Stir in the canned tomato and stock. Bring to a simmer and cook uncovered for 5 minutes until slightly thickened. Finish by topping with spinach, covering, and cooking for 2 minutes until the spinach has just wilted.
  • Place the fish on top, sprinkle with feta, and grill for 2 minutes until feta is lightly browned. Divide onto plates and serve with extra oregano, wraps, and lemon wedges.

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