Jamie’s One Pan Fabulous Fish

300 g  rice (I like to mix 1/3 buckwheat, 1/3 quinoa and 1/3 brown rice for something exciting!)

6 heaped teaspoons green olive tapenade (or use fresh green or black olives – finely diced)

350 g ripe tomatoes (diced roughly)

½ a bunch of fresh basil (add some spinach too if you like)

500 g white or salmon fish fillets, from sustainable sources

In a large shallow casserole pan on a high heat, mix the rice mix with 2 heaped teaspoons of olives/tapenade, then pour over 600ml of water. Put the lid on and let it come to the boil while you dice 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 and baby spinach 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 some coconut cream if you like, and dish up.