Roasted fish with green olives and spiced rice pi­laf

Better Homes and Gardens (Australia) - - Fabulous Food -

Feed the fam­ily with a one-dish fish and rice bake, flavoured with fresh pars­ley, zesty lemon and juicy tomato.

Prepa­ra­tion time 15 mins Cook­ing time 40 mins Serves 4


250g pit­ted green olives

¼ bunch flat-leaf pars­ley

leaves, finely chopped 20ml ex­tra vir­gin olive oil

1 lemon, skin on, sliced finely,

then cut into tiny tri­an­gles Sea-salt flakes and freshly ground

black pep­per, to sea­son

SPICED RICE PI­LAF 60ml ex­tra vir­gin olive oil

1 brown onion, finely diced 4 cloves gar­lic, finely diced 2 tsp cumin seeds

½ tsp sea-salt flakes

2 large toma­toes, skin on,

coarsely grated

300g bas­mati rice

1 heaped tsp smoked pa­prika Freshly ground black

pep­per, to sea­son 750ml chicken stock, hot 80g but­ter, chopped

4 x 180-200g white fish fil­lets,

such as blue-eye 12 vine-ripened

cherry toma­toes

¼ cup flat-leaf pars­ley leaves 300g nat­u­ral yo­ghurt, to serve 1 lemon wedges, to serve

STEP 1 Pre­heat oven 200°C fan­forced (220°C con­ven­tional). To make green olive paste, finely chop 150g of the olives and put in the bowl of a food pro­ces­sor. Add pars­ley and oil and blitz. Trans­fer to a bowl, stir in lemon and sea­son. Crush re­main­ing olives and stir in. Set aside.

STEP 2 To make spiced rice pi­laf, add oil to a heavy-based oven­proof dish over medium heat. Add onion, gar­lic, cumin and salt and sauté for 5 min­utes. Add toma­toes and cook for 3 min­utes. Stir in rice, pa­prika and 10 grinds black pep­per. Sauté for a fur­ther 1 minute, then stir in stock. Bring to a sim­mer, then add but­ter. Put dish in oven and roast, un­cov­ered, for 15 min­utes.

STEP 3 Re­move dish from oven. Coat fish in green olive paste then nes­tle fil­lets into rice, spoon­ing any left­over paste on top of fish. Scat­ter cherry toma­toes over the top and re­turn to oven and cook, un­cov­ered, for 12 min­utes or un­til fish is cooked. Re­move from the oven and scat­ter pars­ley over the top. Serve with yo­ghurt and lemon wedges.

Roasted fish with green olives and spiced rice pi­laf

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