A savoury, feel-good dish that’s quick and easy to make.
Preparation:10 min
Cooking: 25 min
Serves:4
30 ml (2 t) olive oil
½ onion, finely chopped
salt and white pepper
250 ml (1 c) jasmine rice
1 bay leaf
40 g butter, cut into pieces
Sauce
80 g butter, extra for frying
60 ml (? c) cream
60 ml (¼ c) fresh lemon juice
salt and white pepper
180 ml (? c) flour
400 g hake, cubed
handful parsley, chopped
2 lemons, halved
Preheat the oven to 180 °C.
1. Heat oil on the stove in a medium ovenproof saucepan over medium heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened. Add rice and stir to coat. Cook, stirring occasionally, until rice is translucent – about 5 minutes. Add bay leaf and 750 ml (3 c) of water. Season with salt and pepper. Bring to a simmer. Cover and bake in oven until rice is tender and water is absorbed – about 15 minutes.
2. Remove rice from oven and let sit for 5 minutes, then gently fluff with a fork. Top with butter – let it melt into the rice.
3. Sauce Cook butter in a small saucepan over medium heat, stirring often, until butter foams, then slightly browns. Remove from heat and slowly add cream. Return to low heat and cook, stirring often, until cream browns.
4. Remove from heat and stir in lemon juice and 125 ml (½ c) of water.
5. Place flour in a shallow dish. Season fish with salt and pepper, then place fish in flour to cover, shaking off excess.
6.Heat extra butter in a large pan over medium-high until smoking. Carefully add fish and cook until golden brown – about 4 minutes. Gently pour in the cream sauce, toss to coat and serve.
*Tip: Use a fork instead of a spoon to stir the rice so it doesn’t become mushy.
