Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 2)
2 filets white fish of choice
1/4 tsp each of rosemary, oregano, thyme and basil
3/4 cup rice of choice
1.5 cups veg stock
juice from 1/2 lemon
1/8 tsp each of rosemary, oregano, thyme and basil
1 tbsp chopped fresh parsley
100g frozen peas
1 fennel, finely diced
olive oil, salt, pepper
method:
In a wide deep pan, heat some olive oil and fry the fennel for 3-5min.
Extinguish with the stock and lemon juice, and add the 1/8 tsp of the herbs, the parsley, 1/4 tsp salt, and the peas. Once simmering, add the rice.
Layer the fish on top of the simmering rice, and season with salt, pepper, and the 1/4 tsp herbs.
Cover pan with lid, and simmer gently for 20min.
Drizzle with olive oil.