Ingredients Jump to Instructions ↓

  1. 1 tsp cumin seeds

  2. olive oil

  3. 100g basmati rice

  4. 75g frozen peas

  5. small handful mint leaves

  6. small handful coriander leaves

  7. 1 green chilli , seeded and roughly chopped

  8. 1 small garlic clove , crushed

  9. 1 lemon , pinch of zest and juice

  10. 10 blanched whole almonds

  11. 2 hake fillets

Instructions Jump to Ingredients ↑

  1. Toast the cumin seeds in 1 tsp of oil until fragrant. Add the rice and cook following the packet instructions for the absorption method, adding frozen peas for the last minute and a half of cooking.

  2. Meanwhile, whizz the herbs, chilli, garlic, lemon zest and nuts in a small food processor. Add seasoning, 2 tsp of oil and enough lemon juice and water to make a spoonable sauce.

  3. Brush the hake with a tsp of oil before cooking in a non-stick frying pan for around 2-3 minutes each side, depending on thickness, until cooked through. Serve the fish and rice with a drizzle of the sauce.


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