One-pan pesto fish and rice
Brown basmati rice
1 large, coarsely grated
Skinless white fish
560 g, (buy 4 x 140g) skinless, firm vairety
Vegetable stock cube
1 individual, to make 400ml of gluten free stock
1 x 3 second spray(s)
- Preheat oven to 200°C.
- Place rice and stock in a 1.5-litre (6 cup) flameproof casserole and bring to the boil. Reduce heat and simmer, covered, for 12 minutes or until rice is tender and all liquid has been absorbed. Fluff up grains with a fork and stir through zucchini.
- Spread pesto over fish, and arrange on top of rice with tomatoes. Lightly spray with oil. Bake, uncovered, for 12-15 minutes or until fish is cooked through and tomatoes are tender. Season with salt and pepper to serve.