160mlFish Stock
½ stock cube and 160mls boiling water
300gGreen Beans
1tbspLemon Juice
2tspRapeseed Oil
300gWhite Fish
cod, haddock, etc.
80gWholegrain Rice
Method
Preheat oven to 220C.
Put a pot on a medium/high heat. Add the stock, rice, and half the pepper and bring to boil. Cook until light and fluffy
Heat the butter, the lemon juice and 1 teaspoon of oil in a small pot over medium to high heat, stirring until the butter melts.
Add remaining oil to an oven proof dish and add fish and sprinkle with remaining pepper. Place in oven and cook for 10 minutes until fish is cooked through.
Steam green beans in a steamer.
Place fish on a plate and drizzle with butter sauce. Serve with rice mixture and green beans.