Lemon Pepper Fish with Rice & Smoked Tomato Aioli

Steps

1. Prep & cook veggies for rice. Heat a drizzle of oil in a medium pot on medium heat. Cook white part of spring onion, carrot and corn for 2 minutes.
2. Cook rice. Add first measure of lemon pepper spices, 1/2 tsp salt and rice to pot with veggies and cook, stirring, for about 1 minute. Add stock and bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
3. Prep fish. Pat fish dry and remove any remaining scales and bones. Cut into 6cm sized pieces and toss with remaining lemon pepper spices and a drizzle of oil. Season with salt.
4. Prep salad. In a bowl, toss tomato, green part of spring onion and spinach with a drizzle of oil and vinegar and season to taste
5. Prep salad. In a bowl, toss tomato, green part of spring onion and spinach with a drizzle of oil and vinegar and season to taste.
6. Serve rice topped with fish, salad and a dollop of smoked tomato aioli.