Spiced fish with rice and vegetables

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.

Ingredients

250 g	Rice, use up to 300g, I used brown basmati rice, rinsed (Main)
4	White fish fillets, firm, or use larger fillets of fish such as hapuku and cut into evensized pieces (Main)
1 sprinkle	Spice mix, store-bought spice mix for sprinkling, such as Wild fennel co. fish seasoning
1 sprinkle	Olive oil, for drizzling
2 large handfuls	Broccoli florets, or broccolini, steamed
2 large handfuls	Broccoflower florets, sliced into smaller pieces, steamed
1 handful	Flat leaf parsley leaves, use up to 2 handfuls, finely chopped
1 bunch	Chives, snipped
1	Lemon, for squeezing
1	Lemon, cut into wedges

Directions

1. Heat the oven to 180C. Line a shallow baking tray with baking paper.
2. Cook the rice in plenty of salted water for 20-25 minutes until tender. Drain.
3. 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.
4. 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.