This one-pan Mediterranean hake with basmati rice and olive tapenade is a quick and effortless meal perfect for busy weeknights. Bonus: it saves you from having to wash up a pile of dishes at the end of the cook! This recipe uses hake, but you can use any other firm white fish fillets that are available.
One-Pan Basmati & Mediterranean Hake with Olive Tapenade
SERVES 4
INGREDIENTS
- 220g basmati rice
- 4 tbsp Buffet Olives Tapenade
- 600ml water
- 500g frozen hake
- 400g cherry tomatoes, halved
- 4 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 – 2 green chillies, chopped
- 2 bunches fresh coriander
- 2 avocados, sliced
METHOD
IN a large pot over high heat, mix the rice with the olive tapenade, then pour over the water; stir to combine and season.
PLACE the frozen fish on top and push it into the rice a bit. Put on the lid and bring the mixture to a boil.
IN a separate bowl, mix together the cherry tomatoes, olive oil, red wine vinegar, chillies and half of the coriander; season with salt & pepper.
REMOVE the lid from the fish and rice. Place the tomato mixture on top, then cover the pot with the lid. Turn down the heat and simmer, covered, for 10 minutes. Remove the lid and simmer for another few minutes or until all the liquid has been absorbed and the rice is cooked.
DIVIDE the Meditteranean hake and rice between four serving bowls and top with avocado, coriander and extra tapenade if you like.
Top tip: For some extra fun, make avocado roses to serve. Peel the avos and cut in half, discarding the stone. Thinly slice each half lengthways and then ease them into a long strip. Gently roll up the avo stip like a cinnamon roll to create a rose shape.
Supplied content
ALSO SEE: Grilled fish with mangetout & asparagus salad
