Herb Crusted Fish with Rice Pilaf
For the pilaf:
2 Tbs oil
1 tsp black mustard seeds
1 onion, chopped
1 stem of curry leaves
1 tsp turmeric
1 cup Spekko basmati rice
1 cup Nederburg Winemaster’s Reserve Chardonnay
2 cups vegetable stock
2 tsp salt
For the herb crusted fish:
4x 200g hake fillets, deboned and skinless
Salt and pepper
1 cup Panko breadcrumbs
4 Tbs olive oil
2 Tbs chopped fresh coriander
½ lemon, zested and juiced
Pinch chilli flakes
Add onion and curry leaves the sauté until softened.
Add turmeric, rice and salt then stir to coat. Add the wine, then allow to reduce.
Add stock, cover with a lid, turn down to a simmer, then leave to cook for 15 minutes.
Turn off the heat and leave to stand for another 10 minutes.
Fluff up with a fork before serving.
For the fish, preheat oven to 200C
Mix together breadcrumbs, olive oil, coriander, lemon zest and chilli flakes.
Sprinkle crumbs onto the fish, then bake for 15 minutes or until the fish is cooked through and the crust is golden.
Serve with extra lemon wedges.