Fish saganaki with garlic toasts
Fish saganaki features tender white fish simmered in a spicy tomato sauce, accented by tangy feta cheese and served with crisp garlic toasts. This comforting Greek dish is perfect for sharing at dinner gatherings.
Cook time 30 min
Prep time 15 min
Ingredients:
1/4 cup olive oil2 garlic cloves
1 onion
2 red hot chili peppers
2 cans canned tomatoes
1 tsp dried oregano
1.50 lb white fish
4 slices white bread
1/2 cup feta cheese
1/4 cup fresh parsley
Fish saganaki is a traditional Greek dish that brings together flavors of the Mediterranean in a rich tomato sauce paired with delicious garlic toasts. This comforting recipe is perfect for a cozy dinner with friends or family. The combination of fresh white fish, tangy feta cheese, and spicy chili peppers creates a delightful and flavorful meal.
Instructions:
- Mince the garlic cloves.
- Finely chop the onion.
- Slice the red hot chili peppers.
- Cut the white fish into chunks.
- Crumble the feta cheese.
- Chop the fresh parsley.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped onion. Sauté until the onion becomes translucent, about 3-4 minutes.
- Add the sliced red hot chili peppers and cook for another 2 minutes.
- Pour in the canned tomatoes.
- Season with dried oregano, and stir well to combine.
- Allow the mixture to simmer over medium heat for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
- Gently add the white fish chunks into the skillet with the tomato sauce.
- Simmer for another 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Stir occasionally, being careful not to break the fish pieces.
- While the fish is cooking, preheat your oven’s broiler.
- Lightly brush the white bread slices with some of the remaining olive oil.
- Place the bread on a baking sheet and toast under the broiler until golden brown and crispy, about 2-3 minutes per side. Keep a close eye to avoid burning.
- Once the fish is cooked, sprinkle the crumbled feta cheese over the top.
- Cook for another 2-3 minutes until the feta begins to soften.
- Remove the skillet from the heat and sprinkle with chopped fresh parsley.
- Serve the fish saganaki hot with the garlic toasts on the side. For an added touch, you can drizzle a bit more olive oil over the toasts just before serving.
With this Fish Saganaki recipe, you have a delightful and flavorful dish that showcases the fresh ingredients perfectly. The garlic toasts complement the rich tomato sauce and the tender fish beautifully. Enjoy this traditional Greek dish with your loved ones!
Fish saganaki with garlic toasts FAQ:
Mild white fish varieties such as cod, haddock, or tilapia work well for Fish Saganaki, as they hold their shape during cooking and absorb the flavors of the sauce.
The fish is cooked when it flakes easily with a fork and has reached an internal temperature of 145°F (63°C). The flesh should appear opaque and white.
Yes, you can use garlic powder as a substitute. Generally, 1/8 teaspoon of garlic powder is equivalent to one fresh garlic clove. Adjust according to your taste.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in a skillet or microwave, adding a splash of water to prevent drying out.
If you prefer an alternative to garlic toasts, consider serving the Fish Saganaki with crusty pita bread, or steamed vegetables for a lighter option.
Tips:
- To enhance the flavor, marinate the fish in a bit of olive oil, lemon juice, and garlic for 30 minutes before cooking.
- Adjust the amount of chili peppers to control the spiciness to your preference.
- If you prefer a thicker sauce, let the tomato mixture simmer for a bit longer to reduce.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Using fresh tomatoes instead of canned can give a fresher taste to the dish, but make sure to peel and deseed them before cooking.
Nutrition per serving
4 ServingsCalories 460kcal
Protein 44g
Carbohydrates 33g
Fiber 6g
Sugar 10g
Fat 33g
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