$14.95
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.
