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To be honest we thought this would be a little bland (mostly as the look is a little light in the magazine photo – bland colours = bland flavour). We were wrong and we felt even more virtuous as it is a total diet dish; the flavours burst in every morsel.

To serve 4 (easily halved):

  • 2 tbsp olive oil
  • 4 skinless halibut fillets, about 175g each (or cod)
  • 2 tbsp chopped coriander
  • zest and juice of 1 lemon
  • 1 onion, chopped
  • 2 tsp cumin seeds
  • 2 large carrots grated
  • 200g basmati rice
  • 600ml vegetable stock
  • a handful of frozen peas

The rice and fish cooks at the same time so get everything ready first.

Heat the grill to high, then line with double thick foil and curl up at the edges so you don’t lose all the juice. Brush lightly with oil and put the fish on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a bit more oil. Season with salt and pepper, then grill for about 10 minutes or until the fish flakes (keep an eye on it as it might cook quicker than this depending on how thick your fish is).

Meanwhile, heat the rest of the oil in a pan, add onion and cumin and fry for a few minutes. Stir in the carrots and then the rice until glistening. Add stock and bring to the boil. Cover and cook gently for 5 minutes, then add the peas and cook for another 5 minutes.

Serve the fish on top of the rice. Enjoy.

Original recipe is on BBC Good Food.


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