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


  1. Finely slice the onions and garlic.
  2. 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.
  3. In a separate pot, cook the rice according to package instructions.
  4. 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.
  5. Place the rice on a large serving platter and top with the fish and sauce.
  6. Finely chop the parsley and scatter over. Serve immediately.