JARRED GREEN TOMATOES 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 "jarred green tomatoes recipes"

MY FAVOURITE PAELLA | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

This tasty paella has a bit of everything! Wonderfully comforting, flavoursome and colourful
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 822 calories per serving

1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
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MY FAVOURITE PAELLA | SEAFOOD RECIPES | JAMIE OLIVER RECIPES

1. Heat a large wide-based pan over a medium heat and add a lug of olive oil, the sliced chorizo and the pork belly. Fry for around 10 minutes, stirring occasionally. As soon as the chorizo starts taking on colour and the fat is beginning to cook out of it, add the chopped peppers, garlic, onion and parsley stalks along with a good pinch of salt and pepper and the saffron. Fry gently for another 10 minutes, or until the vegetables have begun to soften. Meanwhile pick through the shellfish and get rid of any clams or mussels that aren't tightly closed.
2. Add the rice and jarred peppers and keep stirring for a few minutes until the rice is coated in all the lovely flavours, then pour in the tinned tomatoes and 800ml of stock, seasoning again with salt and pepper. Bring everything to the boil, then turn down to a medium to low heat and stir constantly for about 15 minutes. This combination of flavours will be absolutely beautiful, but you’ve got to help the dish along by doing your job and making sure each grain of rice gets the same amount of love. So every now and then, stir from the outside of the pan into the middle so you get a sort of pile of rice in the centre, making sure nothing is sticking to the bottom. Flatten the pile out with your spoon, then start the whole process again.
3. After 15 minutes the rice should be cooked, but still have a bit of a bite, so add the mussels or clams and the prawns. You may want to add an extra splash of stock here if the rice looks a bit dry. Keep stirring, and as the clams and mussels start to open and the prawns begin to turn pink, add your squid and green beans and cook for a further 5 minutes or so. Discard any clams or mussels that don't open. Stir in the chopped parsley leaves and the juice from half your lemon wedges, and bring to the table with the remaining lemon wedges on the side and a crisp green salad.

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