“One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard. ”
- 300 g white basmati rice
- 6 heaped teaspoons green olive tapenade
- 350 g ripe mixed-colour cherry tomatoes
- ½ a bunch of fresh basil , (15g)
- 500 g white fish fillets , such as haddock, skin off, pin-boned, from sustainable sources
- 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.
– I’m using white fish, but of course you could make it with salmon or prawns.
– Swap out the tapenade for chopped destoned olives, or you could try jarred pesto.
– Use any fresh tomatoes you’ve got – just chop ’em up and get ’em in the mix.
Source: Jamie Oliver