Haddock Fillet

Cooking tips

We love one pot recipes and this one from Jamie Oliver is a real winner

4 portions of haddock (or any white fish
300g Basmati Rice
6 heaped teaspoons green olive tapenade OR Pesto
Some halved cherry tomatoes
Red Wine Vinegar
Fresh Basil


In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade and pour over 600ml of water. Lid on, let it come to the boil
While that's happening, mix the tomato halves with 1 tablespoon each of olive oil and red wine vinegar, taste and season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Place the fish in the pan, pushing it into the rice, scatter over the dressed tomatoes, then put the lid back on and boil for 10 minutes, or until the rice is cooked through. Remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
Spoon the remaining tapenade / Pesto over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.