One-pan herby green rice & fish

Name: One-pan herby green rice & fish
Total time: 15 min
Yield: 4
Ingredients: 8 spring onions; 2 cloves of garlic; 1 bunch of fresh coriander (30g); 100 g baby spinach; 1 mug of basmati rice (300g); 4 x 150g white fish fillets, such as cod, haddock, pollock, megrim, skin off, pin-boned from sustainable sources; olive oil; 4 tablespoons natural yoghurt; 2 teaspoons harissa; optional: ½ a fresh red chilli; 1 lemon

With harissa-rippled yoghurt & lemon

Gluten-freegf

“Turn regular rice into something extraordinary and exciting with this joyful one-pan dish. Now, I want you to think of this recipe as more of a principle – it’s fairly flexible and can be taken in lots of different directions. Jazz it up with your favourite seafood, mix up the greens you choose or throw in some additional vegetables – whatever you fancy. For me, this makes the perfect midweek meal – fresh, tasty, ready in 15-minutes flat, and with minimal washing up. Yes please! ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

Spinach One-pan recipes

Nutrition per serving

Calories 378 19%
Fat 10g 14%
Saturates 1.7g 9%
Sugars 2.5g 3%
Salt 0.8g 13%
Protein 25.5g 51%
Carbs 45.5g 18%
Fibre 1.1g -

Of an adult's reference intake

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Ingredients

8 spring onions
2 cloves of garlic
1 bunch of fresh coriander , (30g)
100 g baby spinach
1 mug of basmati rice , (300g)
4 x 150g white fish fillets, such as cod, haddock, pollock, megrim, skin off, pin-boned , from sustainable sources
olive oil
4 tablespoons natural yoghurt
2 teaspoons harissa
optional: ½ a fresh red chilli
1 lemon

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Method

Trim 8 spring onions (put one aside for later), peel 2 cloves of garlic and pick the leaves from 1 bunch of fresh coriander (30g), reserving a few to garnish, then place in a blender.
Add 100g of baby spinach, along with 2 mugs (600ml) of water and blitz until smooth – you may need to work in batches.
Tip 1 mug of rice (300g) into a large shallow casserole pan, pour over the green sauce, mix well and cook on a high heat uncovered for 5 minutes.
Give the rice a good stir, then carefully place 4 x 150g white fish fillets on top. Season to taste with sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then cover with a lid, reduce the heat to low and cook gently for a further 5 to 7 minutes, or until the rice is fluffy and fragrant and the fish is pearly white and flaking.
Dollop 4 tablespoons of natural yoghurt into a bowl, ripple through 2 teaspoons of harissa and drizzle lightly with olive oil.
Finely slice the remaining spring onion and ½ a fresh red chilli (if using), then scatter over the top along with the reserved coriander leaves. Cut 1 lemon into wedges for squeezing over, then serve along with the harissa yoghurt. Delicious with a crunchy green salad.

Tips

FLAVOUR BOOST
To turn this midweek meal into more of a treat, jazz it up with additional fish or shellfish, such as calms, prawns, squid, salmon, scallops – have fun with it, and enjoy!

EASY SWAPS
Change-up the green veggies or herbs you choose, or swap the harissa for pesto. Delicious!