Parsley-Baked Fish with Tomato Rice and Chipotle Sour Cream

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Heat butter in a large pot on low to medium heat and fry spring onions (white part) for 2 minutes, stirring regularly. Add rice and first measure of paprika spice mix and cook, stirring for 1 minute. Add tomatoes, water, sugar and salt, stir well and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray. Sprinkle with salt and spread about a half teaspoon of mayonnaise over each fillet. Combine all remaining parsley-baked fish ingredients in a small bowl. Evenly spread mixture over fish fillets. Bake for 7–9 minutes (depending on thickness), or until just cooked through.
4. In a small bowl, combine sour cream and chipotle sauce (if using) and mix well.
5. Fluff up cooked tomato rice with a fork and toss through spring onions (green part), peas, spinach, parsley and lemon juice. Season to taste with salt and pepper.
6. Spoon tomato rice onto plates and top with a piece of fish. Add a dollop of chipotle sour cream and garnish with parsley.