Turn regular rice into something extraordinary and exciting with this one-pan dish that makes the perfect midweek meal

INGREDIENTS

8 spring onions

2 cloves of garlic

1 bunch of fresh coriander (30g)

100 g baby spinach 1 mug of basmati rice (300g)

4 x 150g white fish fillets, such as cod, haddock, pollock

Olive oil 4 tablespoons natural yoghurt

100g icing sugar

2 teaspoons harissa

Optional ½ a fresh red chilli

1 lemon

METHOD

Trim 8 spring onions (put one aside for later), peel 2 cloves of garlic and pick the leaves from 1 bunch of fresh coriander (30g), reserving a few to garnish, then place in a blender.

 

Add 100g of baby spinach, along with 2 mugs (600ml) of water and blitz until smooth – you may need to work in batches.

 

Pour 1 mug of rice (300g) into a large shallow casserole pan, pour over the green sauce, mix well and cook on a high heat uncovered for 5 minutes. Give the rice a good stir, then carefully place 4 x 150g white fish fillets on top. Season to taste with sea salt and black pepper, drizzle with 1 tablespoon of olive oil, then cover with a lid, reduce the heat to low and cook gently for a further 5 to 7 minutes, or until the rice is fluffy and fragrant and the fish is pearly white and flaking.

 

Add 4 tablespoons of natural yoghurt into a bowl, add 2 teaspoons of harissa and drizzle lightly with olive oil.

Recipe : Jamie Oliver