JAMIE OLIVER ONE PAN FISH RECIPES

Name: One-pan fabulous fish
Total time: 15 min
Yield: 4
Ingredients: 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); 500 g white fish fillets such as haddock, skin off, pin-boned, from sustainable sources

ONE-PAN FABULOUS FISH | JAMIE OLIVER FISH RECIPES

One-pan fabulous fish | Jamie Oliver fish recipes image

One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.

Total Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

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)
500 g white fish fillets such as haddock, skin off, pin-boned, from sustainable sources

Steps:

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.
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.
3. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
4. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
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.
6. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

Nutrition Facts : Calories 484 calories, FatContent 12 g fat, SaturatedFatContent 1.7 g saturated fat, ProteinContent 31.2 g protein, CarbohydrateContent 66.7 g carbohydrate, SugarContent 3.8 g sugar, SodiumContent 1.2 g salt, FiberContent 2.7 g fibre

ONE-PAN FABULOUS FISH | JAMIE OLIVER FISH RECIPES

One-pan fabulous fish | Jamie Oliver fish recipes image

One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.

Total Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

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)
500 g white fish fillets such as haddock, skin off, pin-boned, from sustainable sources

Steps:

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.
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.
3. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
4. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
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.
6. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

More about "jamie oliver one pan fish recipes"

ONE-PAN FABULOUS FISH | JAMIE OLIVER FISH RECIPES

One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up. This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard.
From jamieoliver.com
Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 484 calories per serving

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.
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.
3. Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
4. Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
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.
6. Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

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SWEET PEA FISH PIE | FISH RECIPES | JAMIE OLIVER RECIPES

Fish pie is one of my favourites and seems to be one of yours too. This clever, delicious, thrifty dish makes use of your freezer staples – and I have to say, it’s one of my best (using smashed sweet peas in the mash is a revelation). Traditionally, fish pies have always been about stretching fish a long way, and by using quality frozen fish fillets, it’s unbelievable how cheaply you can make it.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine british
Calories 366 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel the potatoes and cut into large even-sized chunks, then cook them in a large pan of boiling salted water for 15 minutes, or until soft, adding the peas for the last 2 minutes. Drain and mash well with a pinch of sea salt and freshly ground black pepper, the zest from the lemon and the butter. Set aside.
3. Peel and chop the carrots and onions, then fry them in a large ovenproof pan (roughly 30cm in diameter) with 1 tablespoon of oil over a medium heat for 15 minutes, or until softened but not coloured, stirring occasionally.
4. Meanwhile, heat the milk in a pan on a medium heat. Once simmering, add all the frozen fish fillets and cook for around 10 minutes, or until cooked through, then use a slotted spoon to transfer them to a plate, taking the pan off the heat.
5. Stir the flour into the carrots and onions, then gradually add the warm milk, a ladleful at a time, stirring continuously until you have a smooth sauce. Stir in the spinach until thawed and incorporated, then season to perfection.
6. Flake in the cooked fish fillets (carefully remove and discard any skin or bones), add the prawns and mustard, along with the juice of half the lemon, grate in the Cheddar, and stir gently to combine.
7. Top with the pea-spiked mash and smooth out, scuffing it up slightly with a fork to give it texture that will crisp up. Bake for 30-40 minutes, or until beautifully golden. Serve with a good old helping of baked beans (if you like). Delicious!

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