No fish option - white fish fillets are replaced with chicken schnitzels.
Dice the onion and add to a frypan over medium heat with 1 tbsp oil. Cook for 5 minutes until softened. Add buckwheat.
2. Simmer the sauce
Slice and add capsicum. Stir in 2 tsp sugar and 1 tsp dried oregano (see notes). Pour in sugo along with 2 1/2 cups of water. Cover and simmer for 15-20 minutes until buckwheat is tender.
3. Cook the greens
Heat a second frypan over medium heat with 1/2 tbsp oil. Cut the zucchini into batons. Trim snow peas. Add to pan as you go. Add 1 tbsp water and 1 tsp vinegar. Cook for 3-4 minutes until tender. Season with salt and pepper. Set aside.
4. Add the fish
Season tomato sauce with salt and pepper. Rinse and tuck in fish fillets. Add crumbled feta cheese on top. Cover and simmer for 3-5 minutes until fish is cooked through. Garnish with picked basil leaves.
5. Finish and plate
Serve fish saganaki at the table along with sautéed greens.
You could also add dried Italian herbs, chilli flakes or fennel seeds to the sauce!
No fish option - white fish fillets are replaced with chicken schnitzels. Season with salt and pepper. Cook in a separate frypan for 6-8 minutes until cooked through. Pour simmered sauce over at the end.
Brown onion, 1/2 *
Buckwheat, 1 packet (150g)
Red capsicum, 1
Tomato sugo, 1 jar (500ml)
Snow peas, 1/2 bag (125g) *
White fish fillets, 2 packets
Feta cheese, 1/2 block *
Basil, 1/2 packet *
From your pantry
Oil (for cooking), salt, pepper, dried oregano, balsamic vinegar, sugar (of choice)