- 315g (1 1/2 cups) white rice
- 1 tablespoon olive oil
- 4 (about 500g) white fish fillets (like sea perch)
- 2 ripe tomatoes, chopped
- 2 garlic cloves, crushed
- 1 bunch English spinach, trimmed, washed, drained, roughly chopped
- 3 green shallots, trimmed, sliced
- 2 tablespoons fresh lemon juice
- Salt & ground black pepper, to taste
- Lemon wedges, to serve
- Step 1Cook rice in a large saucepan of salted boiling water, following packet directions, until tender. Drain. Set aside and keep warm.
- Step 2Meanwhile, heat 1/2 the olive oil in a large frying pan over medium-high heat. Add 1/2 the fish fillets and cook for 3-4 minutes on each side or until the fish is just cooked and flakes easily when tested with a fork. Remove the fish from the pan, cover with foil and set aside. Repeat with remaining olive oil and fish.
- Step 3Increase heat to high and add tomatoes and garlic to frying pan. Cook, tossing constantly, for 2-3 minutes or until the tomatoes are softened slightly. Add the spinach and toss constantly for a further 2 minutes or until just wilted. Add the green shallots and lemon juice to the pan, toss until combined. Season well with salt and pepper.
- Step 4Serve rice topped with fish then spinach mixture. Sprinkle with salt and pepper and serve with the lemon wedges.
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
For the kids: spinach & tomatoes with fish strips – use boneless fish fillets (like ling or flake), cut into strips and pan-fry in batches. Toss the fish through the spinach mixture with the green shallots.
- Author: Alison Turner
- Publication: Australian Good Taste