fish and pattypan pilaf

fish and pattypan pilaf

fish and pattypan pilaf

Prepare this fish and pattypan pilaf for a special family dinner.

  • 45 mins
  • 4-6
  • Easy

INGREDIENTS

  • 2 onions, finely chopped
  • 5cm piece ginger, finely grated
  • 3 garlic cloves, crushed
  • 8ml ground cumin
  • 8ml ground coriander
  • 30ml olive or avocado oil
  • 350g pattypans, quartered
  • 375ml Spekko India Gate Basmati Rice, rinsed
  • 500ml fish stock
  • 500g skinless and boneless fish fillets
  • 50g flaked almonds, toasted
  • handful coriander, chopped
  • plain yoghurt, to serve
  • lemon wedges, to serve

METHOD

  1. Preheat oven to 180°C. Mix together the onions, ginger, garlic, cumin, coriander and oil in an ovenproof dish.
  2. Add the pattypans, rice and stock. Place the fish on top, season and cover. Bake for about 30 minutes or until cooked. Leave to stand for 5 minutes.
  3. Flake the fish and mix the almonds and coriander through. Serve with yoghurt and lemon wedges.

Sponsored by Spekko and IMBO for the dinner a day newsletter series. 

Magazine issue date: March, 2016


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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