Baked Haddock with Herby Rice

Ingredients

• 600 g haddock fillets
• 15 ml garlic-infused oil (for brushing)
• 1 lemon, zest and juice
• 15 g capers, rinsed (optional)
• 300 g basmati rice, rinsed
• 30 ml olive oil
• 1 gluten-free stock cube (dissolved in 600ml water)
• 15 g flat-leaf parsley, chopped
• 10 g dill, chopped (optional)
• 10 g chives, sliced
• ½ tsp black pepper
• 1 tsp salt

Method

1. Preheat the oven to 200°C/180°C fan. Brush the haddock fillets generously with the garlic-infused oil, season with black pepper and a fine grating of lemon zest, and lay them in a shallow baking dish.
2. Bake the haddock for 10–12 minutes until the flesh flakes easily under a fork and turns opaque through the thickest part; the top should be just set but still glossy and juicy.
3. Meanwhile, bring the stock to the boil in a lidded pan. Add the rinsed basmati rice and olive oil, give it one stir, then cover and simmer gently for 12–14 minutes until the rice is tender and the liquid absorbed.
4. Take the rice off the heat and let it sit, lid on, for 2 minutes. Fluff with a fork, then stir through the chopped parsley, dill (if using) and chives so the heat releases their aroma. Season with the salt and black pepper; the rice should smell green and fragrant.
5. When the fish is ready, squeeze over the lemon juice and scatter the capers across the top for a salty pop. The fish should stay moist with a bright, lemony finish.
6. Pile the herby rice onto warm plates, lay the flaky haddock on top, and spoon any lemony juices from the baking dish over the fish.