White fish with olive tapenade
White fish (cod/haddock/sole) cut into four filets
1 1/3 cups basmati rice
salt and pepper
2 1/2 cups cold water
Olive tapenade
12 oz cherry tomatoes - cut in half
handful of basil
Olive oil
Get one pan. Put in 1 1/3 cups basmati rice with a pinch of salt. Add 2 1/2 cups cold water. Bring to a boil and let the rice boil and swell - about 4 minutes.
Add 2 huge tablespoons of olive tapenade and stir (Let cook about 4 minutes)
Add the fish to the pan. Mixed the cherry tomatoes with olive oil, salt and pepper, and basil. Add the tomato mixture to the pan. Cook on medium high for 10 minutes.
Serve with an extra drizzle of olive oil, fresh basil and tapenade.
https://www.kpbs.org/news/2019/jun/20/jamies-quick-easy-food-season-1/
