INGREDIENTS
1 1/3 cups white basmati rice
6 heaping teaspoons green olive tapenade
12 oz ripe mixed-color cherry tomatoes
1/2 a bunch of fresh basil (½ oz)
1 lb white fish fillets, such as haddock, skin off, pin-boned
DIRECTIONS
In a large shallow casserole pan on a high heat, mix the rice with 2 heaping teaspoons of tapenade, then pour over 2 1/2 cups of water. Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice. Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.
