Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 14/02/2025. See terms.
Join now
Photo of Saganaki fish by WW

Saganaki fish

8
Points®
Total Time
1 hr 15 min
Prep
25 min
Cook
50 min
Serves
4
Difficulty
Moderate
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.

Notes

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

You might like

You might like