Serves
4
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 2 tablespoons olive oil
- 1 red onion, diced
- 2 cloves garlic, crushed
- 500g packet frozen Birds Eye Cauliflower Veggie Rice
- 1 large firm tomato, grated
- 1 cup fish stock
- ½ teaspoon smoked paprika
- ½ teaspoon chilli flakes
- Pinch of saffron threads
- 4 x 100g firm white fish fillets (hake, whiting, ling etc)
- ½ cup roasted red capsicum strips
- Fresh parsley leaves, lemon wedges and aioli, for serving
Method
STEP 1Heat half the oil in a non stick frypan over medium-high heat. Add onion and cook for 3 minutes or until softened. Add garlic and cook for a further minute.
STEP 2
Add frozen Birds Eye Veggie Rice, tomato, stock, paprika, chilli flakes and saffron. Bring to the boil. Reduce heat and simmer uncovered for 6 minutes, stirring occasionally.
STEP 3
Meanwhile heat remaining oil in a separate frypan. Cook fish fillets for approximately 3-4 minutes on each side or until cooked through.
STEP 4
Stir capsicum strips through veggie rice. Top with fish fillets and sprinkle with parsley. Serve with lemon wedges and aioli.
Tips
Substitute saffron threads for ¼ teaspoon saffron powder.