Fish saganaki on rice and currant pilaf

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Fish saganaki on rice and currant pilaf

(5) Rate it

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Crowned with a tasty haloumi crust, this is a hearty twist on a classic Greek prawn dish.

Featured in
Winter recipes, Quick meals

Ingredients

  • 1 tablespoon 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) Massel chicken style liquid stock
  • 45g (1/4 cup) currants
  • 80ml (1/3 cup) red wine
  • 1 x 680g btl passata (tomato pasta sauce)
  • 2 teaspoons dried oregano
  • 500g firm white fish fillets (such as ling), cut into 5cm pieces
  • 250g haloumi, coarsely grated
  • 1/4 cup chopped fresh continental parsley

Method

  • Step 1
    Preheat oven to 180°C. Heat the oil in a medium saucepan over medium-low heat. Add the onion and garlic, and cook, stirring, for 3 minutes or until the onion softens. Stir in the rice. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes. Stir in the currants. Transfer to a 20 x 30cm ovenproof dish.
  • Step 2
    Meanwhile, place the wine in a saucepan over high heat. Bring to the boil. Cook for 1 minute or until wine reduces slightly. Stir in the passata and oregano. Simmer, stirring occasionally, for 5 minutes or until sauce thickens.
  • Step 3
    Add the fish to the sauce and stir to combine. Pour over the rice mixture. Top with the haloumi. Bake in oven for 10 minutes or until the haloumi melts and the fish is cooked through. Sprinkle with the parsley to serve.

Nutrition

  • 2651 kj

    Energy

  • 19g

    Fat Total

  • 9g

    Saturated Fat

  • 5g

    Fibre

  • 41g

    Protein

  • 101mg

    Cholesterol

  • 2671.98mg

    Sodium

  • 16g

    Carbs (sugar)

  • 70g

    Carbs (total)

All nutrition values are per serve

Notes

Variations:  Mozzarella & chicken rice bake: Replace fish with chicken breast fillets. Replace haloumi with mozzarella. Replace the parsley with shredded fresh basil.

Zucchini & capsicum rice bake: Omit the fish. Replace the chicken stock with vegetable stock. Replace the red wine with white wine. Add 2 zucchini, ends trimmed, thinly sliced, and 200g chargrilled capsicum, thinly sliced, to the sauce in step 3.

  • Author: Alison Adams
  • Image credit: Alan Benson
  • Publication: Australian Good Taste

Source: taste.com.au

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