Fish saganaki on rice and currant pilaf

Ingredients

1 tbs olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
250g (11/4 cups) long-grain rice
625ml (21/2 cups) chicken stock
45g (1/4 cup) currants
80ml (1/3 cup) red wine
1 x 680g btl passata (tomato pasta sauce)
2 tsp dried oregano
500g firm white fish fillets
(such as ling), cut into 5cm pieces
1 x 250g pkt haloumi, coarsely grated
1/4 cup chopped fresh continental parsley

 

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Method

1. Preheat oven to 180°C. Heat the oil in a medium saucepan over medium-low heat. Add the onion and garlic, and cook, stirring, for 3 minutes or until the onion softens. Stir in the rice. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 12 minutes. Stir in the currants. Transfer to a 20 x 30cm ovenproof dish.
2. Meanwhile, place the wine in a saucepan over high heat. Bring to the boil. Cook for 1 minute or until wine reduces slightly. Stir in the passata and oregano. Simmer, stirring occasionally, for 5 minutes or until sauce thickens.
3. Add the fish to the sauce and stir to combine. Pour over the rice mixture. Top with the haloumi. Bake in oven for 10 minutes or until the haloumi melts and the fish is cooked through. Sprinkle with the parsley to serve.