Paprika Crusted Fish with Bomba Rice and Saffron Aioli

Steps

1. Prep vegetables Preheat oven to 220°C. Finely dice leek and carrot. Heat a drizzle of oil in a medium pot on medium-high heat. Cook leek and carrot for 2-3 minutes, stirring occasionally, until soft but not browned.
2. Cook rice Add first measure of smoked paprika, salt and rice to pot and stir well. Add wine/stock and cook for 1-2 minutes, until almost evaporated. Add tomatoes and water and bring to a simmer. Reduce heat to low and cook for about 20 minutes, stirring often, until liquid is almost all absorbed and rice is tender. Season to taste.
3. Cook fennel Cut fennel into 1cm wedges. Place on a lined oven tray, toss with a drizzle of oil and season. Roast in oven for 15-20 minutes, until tender and golden. Turn halfway to ensure evening browning.
4. Crumb fish In a small bowl, combine breadcrumbs, olive oil, mayonnaise and second measure of smoked paprika. Pat fish dry, remove any bones or scales and cut larger fillets in half. Season and set aside.
5. Cook fish When fennel has 6 minutes cook time remaining, remove tray from oven. Move fennel to one side and add fish to tray. Coat fish with panko mixture and return to oven to cook for 5-6 minutes (depending on thickness), until crust is golden and fish is just cooked through.
6. To serve Spoon bomba rice and fennel into bowls and top with fish. Dollop over saffron aioli and sprinkle with parsley.