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herby green rice and white fish fillets in a pan with lemon wedges on he side

One-pan herby green rice & fish

With harissa-rippled yoghurt & lemon

herby green rice and white fish fillets in a pan with lemon wedges on he side

15 mins
Super easy

serves 4

About the recipe

Turn regular rice into something extraordinary and exciting with this joyful one-pan dish. For me, this makes the perfect midweek meal – fresh, tasty, ready in 15-minutes flat, and with minimal washing up. Yes please!


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake

Ingredients

8 spring onions

2 cloves of garlic

1 bunch of fresh coriander (30g)

100g 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

Top Tip

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

Method

  1. 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.
  2. Add 100g of baby spinach, along with 2 mugs (600ml) of water and blitz until smooth – you may need to work in batches.
  3. 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.
  4. 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.
  5. Dollop 4 tablespoons of natural yoghurt into a bowl, ripple through 2 teaspoons of harissa and drizzle lightly with olive oil.
  6. 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.

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

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