Cornflake-crusted fish f...
2019-04-08
It may be the meal kiddie dreams are made of, but fish fingers can be so much mo...
One Pan Green Rice & Fish
Prep 15
Cooking 20
Serves 4
What you will need
- 6 spring onions, sliced into large chunks
- 2 cloves of garlic, peeled
- 1 small bunch of fresh coriander, about 20g
- 150g baby spinach
- 600ml water
- To taste NEW Lemon Pepper Seasoning Shaker (No Salt)
- 300g basmati rice
- 400g / 4-6 sustainably sourced white fish fillets e.g. hake
- To taste NEW Lemon Pepper Seasoning Shaker (No Salt)
- Plain greek style yoghurt NEW Lemon Pepper Seasoning Shaker (No Salt)
- 1 fresh red chilli, thinly sliced
- 2 spring onions, thinly sliced
- Fresh coriander leaves
- 1 lemon, sliced into wedges
- Olive oil, for cooking
Method
Place spring onions, garlic, coriander and spinach in a high powered blender.
Pour in the water and season well with Natural Herbs & Spices No Added Salt Lemon Pepper Seasoning.
Blend until completely smooth and bright green.
Place rice in a large shallow casserole pan that has a lid.
Switch the heat onto medium-high.
Pour over the green sauce, mix briefly and then place the lid on.
Bring to a simmer and then reduce the heat. Cook for 10 minutes.
Working quickly, lift the lid and place the fish fillets on top.
Drizzle with a little olive oil and season well with Natural Herbs & Spices No Added Salt Lemon Pepper Seasoning.
Place the lid back on and cook for another 5-7 minutes, depending on the thickness of the fillets until the fish is cooked through and the rice is tender.
Fluff the rice around the fish with a fork before serving.
Dollop the dish with yoghurt and sprinkle with spring onions, coriander and chilli.
Serve straight out of the warm dish with lemon wedges on the side and enjoy!
