One Pot Fish Pilaf

One Pot Fish Pilaf

Ready in 30 minutes • Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, April 22, 2018.
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Be very quick when lifting the lid and adding the fish during cooking - you want to retain as much heat as possible in the pot. If you don’t have a heavy-based pot, just use a large pot or fry-pan with a lid.

Ingredients

Fish Pilaf

  • ½ punnet cherry tomatoes
  • ½ broccoli
  • 1 pack basmati rice
  • 3 cups chicken stock or water
  • 1 pottle onion and garlic paste
  • ½ tsp salt
  • 1 pack market fish
  • 1 courgette
  • 1/3 bag baby spinach
  • Zest and juice of ½ lemon

To Serve

  • 1 pottle salsa vert
  • 1 pottle green olive tapenade (optional, adults)

Steps

  1. Cut cherry tomatoes in half and cut broccoli into small florets.
  2. Combine tomatoes, broccoli, rice, stock/water, onion and garlic paste and salt together in a large pot. Stir and bring to the boil on medium heat. As soon as it boils, cover with a tight-fitting lid and reduce temperature to lowest heat and cook for 15 minutes.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and season. When rice has 3 minutes remaining, quickly lift lid, add fish, place lid back on and leave to cook for a further 3 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. While rice cooks and steams, grate courgette and roughly chop spinach. Set both aside.
  5. When rice has finished cooking, remove fish from pot and set aside, covered, to keep warm. Fluff up grains with a fork and add courgette, spinach, and lemon zest and juice. Stir to combine and season to taste.
  6. To serve, divide pilaf and fish between plates and top with a dollop of salsa vert and green olive tapenade (if using).

Nutritional Information

Energy 2417 kj
578 kcal
Protein 34.4g
Carbohydrate 65.0g
Fat 19.0g