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One-Pan Fish with Pesto Rice and Tomatoes

Name: One-Pan Fish with Pesto Rice and Tomatoes
Ingredients: 2 heaped tablespoons pesto (plus extra for topping); 1 mug basmati rice (about 300g); 2.5 mugs water (about 750ml ); 4 basa fish fillets (or white fish of choice); 300 g cherry tomatoes (halved)

One-Pan Fish with Pesto Rice and Tomatoes

A light and nourishing weeknight dinner made in a single pan. Fragrant pesto rice forms the base, topped with tender fish fillets and juicy cherry tomatoes. Minimal effort, maximum flavour.

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Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Mediterranean

Ingredients Method

Ingredients

2 heaped tablespoons pesto plus extra for topping
1 mug basmati rice about 300g
2.5 mugs water about 750ml
4 basa fish fillets or white fish of choice
300 g cherry tomatoes halved

Method

In a large shallow pan over high heat, combine the rice and pesto. Pour in the water, cover with a lid, and bring to a boil. Reduce heat to low and simmer until the rice is tender and most of the liquid is absorbed.
Nestle the fish fillets into the rice. Scatter the cherry tomatoes over the top and a few dollops of the pesto around the pan.
Cover again and cook for 5-10 minutes, until the fish is cooked through and the rice is fluffy.
Remove from the heat and leave to sit, covered, for 2-3 minutes before serving.