Fabulous Fish
Hey, there fish lovers I have a fabulous fish related recipe for you guys!!! And this dish takes you about only 15mins to make which I believe is faster than deciding on a restaurant , heading there and ordering the food!! So without further a do lets dive into the recipe!!
Ingredients: 300 g white basmati rice
6 heaped teaspoons green olive tapenade
350g ripe mixed-color cherry tomatoes
½ a bunch of fresh basil, (15g)
500 g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources
How to do: In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
But guys you don't have to follow this recipe word for word you can actually alter to your own taste like change the rice to cooked pasta or add more spices for a more enhanced taste etc. Basically, follow this recipe as a guide to DIY and make it a unique recipe of your own :)
Ingredients: 300 g white basmati rice
6 heaped teaspoons green olive tapenade
350g ripe mixed-color cherry tomatoes
½ a bunch of fresh basil, (15g)
500 g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources
How to do: In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
But guys you don't have to follow this recipe word for word you can actually alter to your own taste like change the rice to cooked pasta or add more spices for a more enhanced taste etc. Basically, follow this recipe as a guide to DIY and make it a unique recipe of your own :)
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