Greek Fish
Greek Fish
The clear seas of the Mediterranean and the bright sunshine have given the Greek islands amazing produce that has been turned into delicious and nutritious cuisine. This meal has a rich and flavoursome tomato-based sauce with cannellini beans and olives throughout, fish gently cooked and topped with golden crunchy sourdough pieces.
Servings
4
Prep time
Cook time
Recipe
dairy free
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 red onion, diced
- 4 cloves garlic, minced
- 1 carrot, diced
- 400g tins cannellini beans, rinsed & drained
- 2 tin diced tomatoes (800g total)
- 120mL bone broth (fish or chicken)
- ½ cup pitted kalamata olives, sliced
- 600g firm white fish
- 2 slices sourdough bread, broken into pieces
- 2 tbsp extra-virgin olive oil
- 100g feta cheese, crumbled
- ½ bunch fresh parsley leaves, finely chopped, to serve
Method
- Heat a large pan over a moderate heat. Add the olive oil and sauté the onion until it starts to soften
- Add the garlic and carrot and sauté for a few more mins.
- Add the cannellini beans, tomatoes and broth, season well and simmer for 5 mins. Then add the olives and fish and simmer for 5 mins or until the fish is just cooked through (this will vary depending on how thick your fillets are).
- Toss the bread in the olive oil and place on top of the fish with the feta
- Place under the grill for a few mins until the bread is crispy and the feta melted.
- Scatter over the parsley and enjoy immediately
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