Cod saganaki
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
Cod saganaki
Inspired by the flavours of Greece, fish is cooked in a tomato, oregano and black olive sauce with Greek-style cheese. ‘Saganaki’ refers to the small copper pans that the dish is traditionally made in
Serves: 2
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
533Kcal
Fat
26gr
Saturates
6gr
Carbs
39gr
Sugars
13gr
Fibre
6gr
Protein
33gr
Salt
2gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 4 tsp olive oil
- 1 small red onion, finely sliced
- 2 garlic cloves, crushed
- ¼ tsp chilli flakes
- ½ tsp dried oregano
- 1 x 400g tin chopped tomatoes
- 6 sundried tomatoes, chopped
- 40g pitted black olives
- 300g baby new potatoes, halved
- 1 x 250g pack skinless cod fillets
- 50g lighter Greek-style salad cheese
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7 and bring a saucepan of salted water to the boil.
- Heat 2 teaspoons of olive oil in a medium frying pan and fry the onion for 5 minutes, until softened. Add the garlic, chilli flakes and dried oregano and cook for a further 2 minutes.
- Tip in the chopped tomatoes, sundried tomatoes, olives and seasoning. Bubble for 5 minutes until the sauce is thickened.
- Meanwhile, add the new potatoes to the pan of boiling water and cook for 15-18 minutes, until tender.
- If your frying pan isn’t ovenproof, transfer the sauce to a baking dish. Nestle the cod into the sauce, season and crumble the Greek-style salad cheese over the fish.
- Bake for 12 minutes or until the fish flakes and is opaque. Drain the new potatoes, toss with 2 teaspoons of olive oil and some seasoning and serve alongside the cod saganaki.
