We recently had the great pleasure of filming an episode with the fantastic crew from Channel 7’s hit lifestyle TV show, Creek to Coast. If you haven’t seen the program, be sure to check it out on Saturday’s at 5.30pm or stream online via 7plus.com.au.
We caught up with Sally Jenyns, Creek to Coast resident chef, who showed us her version of a Greek Seafood Saganaki, an all-in-one-dish taste sensation!
So where better than the world’s largest sand island, K’Gari Fraser Island, to give this fantastic recipe a go! With only a handful of ingredients and only one dish required, not only is this a super easy meal to make on the go, it’s also a super easy cleanup (which is always a winner in our opinion!).
Dash olive oil
Thinly sliced brown onion
Thinly sliced fennel bulb
Thinly sliced garlic clove (or teaspoon of crushed garlic)
1 can of tinned diced tomatoes
Sliced kalamata olives
Fresh white fish, cut into bite sized pieces (we use Snapper)
1 fresh squid sleeve, cut into bite sized pieces and scored
Fennel leaves for garnish
Using your Weber frypan, fry off onion, fennel and garlic in olive oil.
Add tinned tomatoes and kalamata olives and stir, cook for a few minutes.
Add your seafood – fish, prawns and then squid – and cover with the tomato sauce. Close Weber lid and cook for a few minutes.
When your seafood is cooked, sprinkle dish with crumbled feta and serve immediately.
Dress with fennel leaves and enjoy! Yum!