| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Serves | 2 |
| Cuisine | Greek |
| Diet | Other |
| Preparation | Moderate |
| Calories | 932 |
| Fat | 42.6g |
| Saturates | 5.5g |
| Protein | 53g |
| Carbs | 93.74g |
| Sugars | 22.6g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely slice the onions and garlic.
Heat the oil in a large pot over a medium heat. Sauté the onions until golden, approx. 5-10 minutes. Add in the garlic and sauté for 1-2 minutes until fragrant. Add the tinned tomatoes, cherry tomatoes, sugar and spices. Sauté for approx. 2-3 minutes. Juice the lemon and add to the pot with the vinegar and capers. Allow the mixture to simmer for 10 minutes.
In a separate pot, cook the rice according to package instructions.
Heat the sunflower oil in a frying pan over a medium heat. Sear the whole fish on either side until golden then add the fish to the tomato mixture and cook for 10 minutes.
Place the rice on a large serving platter and top with the fish and sauce.
Finely chop the parsley and scatter over. Serve immediately.
