- 0:10 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Make summertime dining fuss-free and delicious with a fish twist on classic Greek saganaki.
Ingredients
- 1 tablespoon olive oil
- 4 (about 150g each) white fish fillets
- 400g btl Barilla Napoletana pasta sauce
- 80ml (1/3 cup) water
- 100g feta, crumbled
- Cooked risoni, to serve
- 80g (2 cups) baby spinach leaves
Method
- Step 1Preheat grill on medium-high. Heat the oil in an ovenproof frying pan over high heat. Season fish with salt and pepper. Cook for 1-2 minutes each side or until golden.
- Step 2Add pasta sauce and water. Top with the feta. Cook under grill for 5 minutes or until fish is cooked through.
- Step 3Divide risoni among serving plates. Top with the spinach, fish and sauce.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1205 kj
Energy
15g
Fat Total
5g
Saturated Fat
3g
Fibre
30g
Protein
98mg
Cholesterol
764.35mg
Sodium
6g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
