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Ingredients<\/strong> How to Prepare<\/strong><\/p>\n In a large shallow casserole pan on high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water. <\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients 300 g white basmati rice 6 heaped teaspoons green olive tapenade 350 g ripe mixed-color cherry tomatoes<\/p>\n","protected":false},"author":1,"featured_media":1402,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[66],"class_list":["post-1400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-fish"],"_links":{"self":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/comments?post=1400"}],"version-history":[{"count":1,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1400\/revisions"}],"predecessor-version":[{"id":1403,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/posts\/1400\/revisions\/1403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media\/1402"}],"wp:attachment":[{"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/categories?post=1400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tipsforahealthylife.eu\/index.php\/wp-json\/wp\/v2\/tags?post=1400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n300 g white basmati rice
\n6 heaped teaspoons green olive tapenade
\n350 g ripe mixed-color cherry tomatoes
\n\u00bd a bunch of fresh basil, (15g)
\n500 g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources<\/p>\n
\nPut the lid on and let it come to a boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
\nTaste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
\nCut the fish into four equal-sized pieces and place them in the pan, pushing them into the rice.
\nScatter 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.
\nSpoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.<\/p>\n