One-pan fantastisk fisk
Added by Grete Hem
15 min
A five-ingredient wonder delivering fragrant, fluffy rice, perfectly steamed fish, and soft cherry tomatoes with a punch of olive tapenade straight from the store cupboard. Swap cod for any firm white fish — haddock, pollock, or sea bass all work well.
Servings
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Ingredients
300 gwhite basmati rice
6green olive tapenadeheaped teaspoons
350 gcherry tomatoesripe, colorful
½ bunchfresh basil15 g
500 gwhite fish fillete.g. cod, skinless and boneless
Instructions
1
Combine the rice with 2 heaped tsp of tapenade in a large shallow casserole pan over high heat. Pour in 600 ml water.
2
Cover with a lid and bring to a boil. Meanwhile, halve the tomatoes and toss in a bowl with 1 tbsp each of olive oil and red wine vinegar.
3
Season with salt and pepper, and tear in most of the basil leaves.
4
Divide the fish into four equal portions and nestle them into the rice, pressing down gently.
5
Scatter the dressed tomatoes over the top. Cover again and cook for 10 minutes, or until the rice is cooked through. Remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
6
Spoon the remaining tapenade over the fish, scatter over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and serve.
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