Fish Pilaf
Ingredients
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- 2 tbsp oil
- 4 skinless white fish fillets
- 2 tbsp coriander or you can use fresh if you have some available
- Zest and juice 1 lemon
- 1 onion, chopped
- 2 tsp cumin
- 2 large carrots, grated
- 200g basmati rice
- 600ml vegetable stock
Method
1. Line the grill pan with double thickness foil and curl up the edges to catch the juices, then heat up to high.
2. Brush lightly with oil and put the fish on top.
3. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil.
4. Season with salt and pepper, then grill for 10 - 12 minutes until the fish flakes easily.
5. Meanwhile, heat the remaining oil in a pan.
6. Add the onion and cumin and fry for a few minutes.
7. Add the carrots and stir well, then stir in the rice.
8. Add the stock and bring to the boil.
9. Cover and cook gently for about 10 minutes until the rice is tender and the stock absorbed.
10. Spoon the rice onto 4 plates, top with the fish and pour over the pan juices.
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