One-pan fabulous fish

Rice
300g white basmati
Cherry tomato
350g ripe, mixed-color
Basil
1/2 a bunch, fresh
Tapenade
6 heaped tsp green olive
Haddock
500g skin-off, pin-boned
15 min
4 servings
Main meal
Cheap
Fast
Lunch
Dinner
Vegetarian
Baking
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Cooking

1
In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
2
Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

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One-pan fabulous fish (4 servings)



Ingredients:


Rice - 300g white basmati

Cherry tomato - 350g ripe, mixed-color

Basil - 1/2 a bunch, fresh

Tapenade - 6 heaped tsp green olive

Haddock - 500g skin-off, pin-boned



Cooking: (15 min)


1. In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.

2. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.