One-Pan Fabulous Fish

Serves 4
Total Time
15 Minutes
300 g white basmati rice
6 heaped teaspoons green olive tapenade
350 g ripe mixed-colour cherry tomatoes
½ a bunch of fresh basil, (15g)
500g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources
Step 1

In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.

Step 2

Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.

Step 3

Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.

Step 4

Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.

Step 5

Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.

Step 6

Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

Recipe courtesy of Jamie Oliver

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