Name: Roasted fish and spiced rice pilaf tray bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Green Olive Paste; 250g pitted green olives; ¼ bunch flat-leaf parsley leaves, finely chopped; 20ml extra virgin olive oil; 1 lemon, skin on, sliced finely, then cut into tiny triangles; Sea-salt flakes and freshly ground black pepper, to season; Spiced Rice Pilaf; 60ml extra virgin olive oil; 1 brown onion, finely diced; 4 cloves garlic, finely diced; 2 tsp cumin seeds; ½ tsp sea-salt flakes; 2 large tomatoes, skin on, coarsely grated; 300g basmati rice; 1 heaped tsp smoked paprika; Freshly ground black pepper, to season; 750ml chicken stock, hot; 80g butter, chopped; 4 x 180-200g white fish fillets, such as blue-eye; 12 vine-ripened cherry tomatoes; ¼ cup flat-leaf parsley leaves; 300g natural yoghurt, to serve; 1 lemon wedges, to serve

All too often, we can get stuck in a rut when it comes to cooking dinner, preparing the same tired meals night after night. But with the addition of a few new flavours, you can make the old new and delicious again and this recipe is a case in point.

Karen’s making roasted fish with rice, but adding some yummy spices and a zingy olive paste for extra flavour. As an added bonus, it’s all cooked in the same pan which means minimal mess and fuss, making it the perfect midweek meal.

Ingredients

Green Olive Paste

250g pitted green olives

¼ bunch flat-leaf parsley leaves, finely chopped

20ml extra virgin olive oil

1 lemon, skin on, sliced finely, then cut into tiny triangles

Sea-salt flakes and freshly ground black pepper, to season

Spiced Rice Pilaf

60ml extra virgin olive oil

1 brown onion, finely diced

4 cloves garlic, finely diced

2 tsp cumin seeds

½ tsp sea-salt flakes

2 large tomatoes, skin on, coarsely grated

300g basmati rice

1 heaped tsp smoked paprika

Freshly ground black pepper, to season

750ml chicken stock, hot

80g butter, chopped

4 x 180-200g white fish fillets, such as blue-eye

12 vine-ripened cherry tomatoes

¼ cup flat-leaf parsley leaves

300g natural yoghurt, to serve

1 lemon wedges, to serve

Method

Preheat oven 200C fan-forced (220C conventional). To make green olive paste, finely chop 150g of the olives and put in the bowl of a food processor. Add parsley and oil and blitz. Transfer to a bowl, stir in lemon and season. Crush remaining olives and stir in. Set aside.

To make spiced rice pilaf, add oil to a heavy-based ovenproof dish over medium heat. Add onion, garlic, cumin and salt and sauté for 5 minutes. Add tomatoes and cook for 3 minutes. Stir in rice, paprika and 10 grinds black pepper. Sauté for a further 1 minute, then stir in stock. Bring to a simmer, then add butter. Put dish in oven and roast, uncovered, for 15 minutes.

Remove dish from oven. Coat fish in green olive paste then nestle fillets into rice, spooning any leftover paste on top of fish. Scatter cherry tomatoes over the top and return to oven and cook, uncovered, for 12 minutes or until fish is cooked. Remove from the oven and scatter parsley over the top. Serve with yoghurt and lemon wedges.

Roasted fish and spiced rice pilaf tray bake

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Karen Martini Chef

Melbourne chef, restaurateur and food writer Karen Martini has been cooking professionally for more than 20 years. A passionate ambassador for Ovarian Cancer Research, Karen aims to build the awareness of the silent killer that is often misdiagnosed.

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