Spiced fish with rice and vegetables
( SERVES 4 )
Photo by Tam West
The secret to a flavoursome dish is plenty of fresh parsley and lemon juice. Garden peas and broad beans make a great addition to the rice.
- Heat the oven to 180C. Line a shallow baking tray with baking paper.
- Cook the rice in plenty of salted water for 20-25 minutes until tender. Drain.
- Rub the fish fillets or pieces with spice mix and place on the tray. Drizzle with a little olive oil. Place in the oven and cook for about 10 minutes; this will depend on the thickness of the fish. Remember to slightly undercook as fish continues to cook after being removed from the oven. Alternatively, pan-fry the fish for a shorter time.
- In a bowl combine the rice, vegetables and herbs. Season with salt and freshly ground black pepper. Squeeze over plenty of lemon juice to taste. Serve with the spiced fish and extra lemon wedges for squeezing.