Baked Italian fish

Name: Baked Italian fish
Cook time: 25 min
Yield: 4

with roast capsicum, olive and tomato ragu with pistachio butter rice

Ready in around 25 mins

RECIPE FACT:

If you are not a great fan of olives, you can leave them out of the ragu and serve them on the side.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 200⁰C (fan-bake).
1. TO COOK THE FISH RAGU:

Spread the baby spinach across the bottom of an oven proof baking dish lined with baking paper. Pour over the tomato ragu. Cut the roasted capsicum into ½ cm strips and cut olives in half through the middle. Scatter the olives and roasted capsicum over the tomato ragu. Remove the tarakihi fillets from its packaging and pat dry with a paper towel. Cut larger fillets in half and place on top of tomato ragu. Sprinkle each piece of fish with the parsley Parmesan. Season with salt and pepper and place into the pre-heated oven for 15 mins.
2. TO PREPARE AND MAKE THE PISTACHIO RICE:

Open the bag of steamed rice breaking up any clumps by squeezing gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the rice and cook for 1-2 mins. Add the pistachio butter and cook for a further 1 min, until the butter has melted.
To serve:

Spoon the pistachio rice onto plates. Gently lift fish fillets onto the rice and then spoon over the tomato ragu.