Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Workshops 12 month plans only. Offer ends 03/12/24. See terms.
Join now
One-pan pesto fish and rice

One-pan pesto fish and rice

8
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy

Ingredients

Brown basmati rice

200 g

Zucchini

1 large, coarsely grated

Basil pesto

2 tbs

Skinless white fish, raw

560 g, (buy 4 x 140g) skinless, firm vairety

Cherry tomatoes

12 individual

Vegetable stock cube

1 individual, to make 400ml of gluten free stock

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C.
  2. 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.
  3. 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.

Notes

TIP: This dish would work just as well with any firm white fish fillets, or even salmon fillets.

You might like

You might like