Turn regular rice into something extraordinary and exciting with this joyful one-pan dish. For me, this makes the perfect midweek meal – fresh, tasty, ready in 15-minutes flat, and with minimal washing up. Yes please!
Ingredients
8 spring onions
2 cloves of garlic
1 bunch of fresh coriander (30g)
100g baby spinach
1 mug of basmati rice (300g)
4 x 150g white fish fillets, such as cod, haddock, pollock, megrim, skin off, pin-boned, from sustainable sources
olive oil
4 tablespoons natural yoghurt
2 teaspoons harissa
optional: ½ a fresh red chilli
1 lemon
Method
- Trim 8 spring onions (put one aside for later), peel 2 cloves of garlic and pick the leaves from 1 bunch of fresh coriander (30g), reserving a few to garnish, then place in a blender.
- Add 100g of baby spinach, along with 2 mugs (600ml) of water and blitz until smooth – you may need to work in batches.
- Tip 1 mug of rice (300g) into a large shallow casserole pan, pour over the green sauce, mix well and cook on a high heat uncovered for 5 minutes.
- Give the rice a good stir, then carefully place 4 x 150g white fish fillets on top. Season to taste with sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then cover with a lid, reduce the heat to low and cook gently for a further 5 to 7 minutes, or until the rice is fluffy and fragrant and the fish is pearly white and flaking.
- Dollop 4 tablespoons of natural yoghurt into a bowl, ripple through 2 teaspoons of harissa and drizzle lightly with olive oil.
- Finely slice the remaining spring onion and ½ a fresh red chilli (if using), then scatter over the top along with the reserved coriander leaves. Cut 1 lemon into wedges for squeezing over, then serve along with the harissa yoghurt. Delicious with a crunchy green salad.
