Serves 4
Gluten free, Meal Prep/Freezer Friendly, High Protein
What you need
- 8 spring onions
- 2 cloves of garlic
- 1oz. (30g) fresh coriander
- 3.5oz. (100g) baby spinach
- 1.3pt. (600ml) water
- 10.6oz. (300g) basmati rice
- 4x 6oz. (170g) your choice fish fillets, skinless (I used cod)
- salt & black pepper, to taste
- 1 tbsp. olive oil
- 4 tbsp. natural yoghurt
- 2 tsp. harissa paste
Optional to garnish
- ½ tsp. red pepper flakes
- 1 lemon, wedges
- 1 tbsp. coriander, chopped
What you need to do
Place spring onions, garlic, corinader, spinach and water in a blender or food processor and blitz until smooth.
Place the rice in a large frying pan and pour the green sauce over it, mix and cook on a high heat for 5 minutes.
Stir well then carefully place the fish fillets on top. Season to taste with salt and pepper and drizzle with olive oil. Cover the panwith a lid, reduce the heat to low and cook for 12-15 minutes, or until the rice and the fish has cooked.
Serve the rice and fish with a spoon of yoghurt and harissa on top. Then garnish with red pepper flakes, coriander and lemon wedges. And don’t forget to add a mixture of your favourite veggies of all colours!
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) | Fibre(g) |
| 10 mins | 20 mins | 405 | 5 | 63 | 27 | 3 |