A tasty alteration on one of my favourite dinners ‘Tandoori chicken with vegetable rice‘
- peri peri marinade
- lemon juice
- brown rice
- vegetable stock
- salt and pepper
Ideally, marinade the fish a few hours in advance. Preheat the oven to 180 degrees. Put the rice on to cook with the vegetable stock. Wrap the fish in alfoil and add a little extra marinade on top. Squirt some lemon juice over the fish and bake for about 1/2 hour. Dice the cucumber and tomatoes and chop the parsley.
After about half an hour the brown rice should also be cooked. Drain, if necessary (ideally all the stock should be absorbed so you don’t need to do this), then add the vegetables and herbs and mix together. Serve the rice with the fish on top.