Ingredients
- Brown onions 3
- Garlic 3 cloves
- SpinneysFOOD Greek Extra Virgin Olive Oil 3 tbsp
- SpinneysFOOD Whole Peeled Italian Tomatoes 400g
- SpinneysFOOD Organic Cherry Tomatoes 200g
- SpinneysFOOD Fine Grain White Sugar 1 tbsp
- Paprika 1 tbsp
- SpinneysFOOD Chilli Powder ½ tsp
- SpinneysFOOD Bay Leaf 1
- SpinneysFOOD Dried Oregano 2 tbsp
- Lemon 1
- SpinneysFOOD Organic White Grape Vinegar 75ml
- Capers 1 tbsp
- Basmati rice 250g
- SpinneysFOOD Pure Sunflower Oil 2 tbsp
- Tilapia or white fish 2 x (approx. 600g) small, whole
- SpinneysFOOD Fresh Parsley A handful
Nutrition (Per serving)
- 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."
Bourdeto
Greek 10 Mins Prep · 35 Mins Cook
- Finely 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.