Ingredients
Green Olive Paste
250g pitted green olives
¼ bunch flat-leaf parsley leaves, finely chopped
20ml extra virgin olive oil
1 lemon, skin on, sliced finely, then cut into tiny triangles
Sea-salt flakes and freshly ground black pepper, to season
Spiced Rice Pilaf
60ml extra virgin olive oil
1 brown onion, finely diced
4 cloves garlic, finely diced
2 tsp cumin seeds
½ tsp sea-salt flakes
2 large tomatoes, skin on, coarsely grated
300g basmati rice
1 heaped tsp smoked paprika
Freshly ground black pepper, to season
750ml chicken stock, hot
80g butter, chopped
4 x 180-200g white fish fillets, such as blue-eye
12 vine-ripened cherry tomatoes
¼ cup flat-leaf parsley leaves
300g natural yoghurt, to serve
1 lemon wedges, to serve
Method
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Preheat oven 200C fan-forced (220C conventional). To make green olive paste, finely chop 150g of the olives and put in the bowl of a food processor. Add parsley and oil and blitz. Transfer to a bowl, stir in lemon and season. Crush remaining olives and stir in. Set aside.
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To make spiced rice pilaf, add oil to a heavy-based ovenproof dish over medium heat. Add onion, garlic, cumin and salt and sauté for 5 minutes. Add tomatoes and cook for 3 minutes. Stir in rice, paprika and 10 grinds black pepper. Sauté for a further 1 minute, then stir in stock. Bring to a simmer, then add butter. Put dish in oven and roast, uncovered, for 15 minutes.
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Remove dish from oven. Coat fish in green olive paste then nestle fillets into rice, spooning any leftover paste on top of fish. Scatter cherry tomatoes over the top and return to oven and cook, uncovered, for 12 minutes or until fish is cooked. Remove from the oven and scatter parsley over the top. Serve with yoghurt and lemon wedges.
