One-Pan Basmati & Mediterranean Hake with Olive Tapenade

One-Pan Basmati & Mediterranean Hake with Olive Tapenade

Ingredients

  • 220g Basmati Rice
  • 600ml Water
  • 4 Tablespoons Buffet Olives Tapenade
  • 400g Cherry tomatoes, halved
  • 4 Tablespoon olive oil
  • 2 Tablespoons red wine vinegar
  • 1 – 2 Green Chillies, chopped
  • 2 Bunches fresh coriander
  • 500g Frozen White Fish / Hake
  • 2 Avocados, sliced
  • Salt & Pepper to taste

Method

  1. In a large pot on hight heat, mix the rice with the tapenade, then pour over the water.
  2. Place the frozen fish on top and push in a bit, place the lid on and let it come to the boil.
  3. In a bowl, mix together the cherry tomatoes, olive oil, red wine vinegar, chillies and half of the coriander, season with salt & pepper and mix.
  4. Remove the lid from the fish and rice, top with the tomato mixture, place the lid back on and turn the heat down. Simmer covered for 10 minutes. Remove the lid & simmer for another few minutes or until all the liquid had evaporated and the rice is cooked.
  5. Serve in bowls topped with chopped avocado, chopped coriander & extra tapenade if you like.