Sally's lemon grilled fish and veggie rice
So simple, but beautifully flavoursome - this is a great (and healthy) way of cooking your fish.
Ingredients
200g basmati rice325g mixed frozen sweetcorn and peas325g baby parsnips, halved lengthways325g baby carrots500g flat white skinless fish fillets30g Parmesan, finely grated (optional)Zest and juice of 1 lemon1 tsp dried Italian herb mix100g tzatziki and lemon wedges, to serveChopped fresh parsley, to garnish
Method
Heat the grill to medium and put a baking tray in to heat. Put the rice in a medium pan and pour over 400ml boiling water. Simmer, covered, for 10–12 min until the rice is cooked and all the liquid is absorbed. Add the sweetcorn and peas to the pan for the last 2 min of cooking. Remove from the heat and fluff with a fork.
While the rice is cooking, steam the parsnips and carrots for 6–8 min until tender and crisp
Put the fish fillets on a piece of foil and sprinkle with the parmesan, Italian herbs and lemon zest
Carefully transfer to the hot baking tray and grill for 3–4 min on one side only until golden on top and cooked through
Divide the fish, rice mixture and veg among 4 plates. Serve topped with a dollop of tzatziki and a sprinkling of parsley, squeeze of lemon juice and ground black pepper, with lemon wedges for squeezing over.