CookEat Recipe
Fish and Aubergine with Brown Rice
White fish and aubergine cook gently with onion and artichoke hearts. Brown rice, spinach and parsley are folded in, with lemon served alongside.
Method
Steps
Step 1
Weigh rice dry and cook in 1500 ml boiling water for its package time; drain, reserving 200 ml. Use 80 g canned artichoke hearts, drained and quartered. Dice aubergine into 1 cm cubes, chop onion and parsley, rinse spinach and cut washed lemon into wedges. Cut raw boneless white fish into 3 cm pieces on a separate board; clean hands and utensils.
Step 2
Heat olive oil in a large lidded pan over medium heat. Cook onion and aubergine for 8 minutes. Add reserved water, cover and simmer for 10 minutes until aubergine is tender.
Step 3
Add fish and artichokes, cover and simmer gently for about 6–10 minutes until fish reaches 70°C internally on a clean digital thermometer. Fold in spinach for 2 minutes, then rice and parsley and heat for 2 minutes. Serve with lemon.
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Cooked 2 times