One Pan Mediterranean Fish & Rice with Olive Tapenade

A no-fuss seafood dish bursting with mediterranean flavours! Perfect for busy weeknights or casual entertaining.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 brown onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp tomato paste
• 2 tbsp olive tapenade
• 1 tbsp dried Italian herbs
• 1 zucchini, thickly sliced into half moons
• 1 red capsicum, chopped into chunks 1.5 cups white basmati rice, rinsed thoroughly
• 3.5 cups stock (fish, chicken, or vegetable)
• 400g canned crushed tomatoes
• 1/4 tsp cracked black pepper, to taste 1/2 tsp salt
• 4 white fish fillets (we used Barramundi)
• 250g cherry tomatoes
• Fresh basil, to garnish

Method

Step 1

Preheat the oven to 200°C.

Step 2

Heat olive oil in a shallow oven-proof saucepan over high heat.

Step 3

Add the onion and garlic and sauté for 2-3 minutes, or until softened.

Step 4

Stir in the tomato paste and cook for an additional 2 minutes.

Step 5

Add the olive tapenade, dried Italian herbs, zucchini, capsicum, and rice, stirring to combine.

Step 6

Pour in the stock and canned tomatoes, then season generously with salt and pepper.

Step 7

Add the fish fillets to the pan, nestling them amongst the rice and vegetables.

Step 8

Arrange the cherry tomatoes on top, cover the pan with a lid, and transfer it to the preheated oven for 20 minutes.

Step 9

Remove the lid for the last 5-10 minutes, allowing the liquid to reduce until absorbed.

Step 10

Once cooked, garnish with fresh basil leaves and a sprinkle of lemon zest before serving.

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