Portuguese-Style Fish Fillet & Tomato Rice

To the pan with veggies, add risotto-style rice, classic roast seasoning, tomato paste, chicken-style stock powder and half the garlic and cook, stirring until fragrant, 1-2 minutes. • Remove pan from heat, then add the boiling water (2 cups for 2 people / 4 cups for 4 people), then stir to combine. Transfer risotto mixture to a baking dish. • Cover tightly with foil, then bake until liquid is absorbed and rice is ‘al dente’, 24-28 minutes. TIP: ‘Al dente’ rice is cooked through but still slightly firm in the centre.

• When the rice has 10 minutes remaining, remove smooth dory fillets from packaging and pat dry with paper towel. • In a medium bowl, combine dory fillet, lemon zest, remaining garlic and a drizzle of olive oil. Season with salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes each side. TIP: White fish is cooked through when the centre turns from translucent to white. TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan.

• When risotto is done, stir through the butter, lemon zest and a squeeze of lemon juice. • Add baby leaves and stir through until slightly wilted. Season to taste. TIP: If the risotto looks dry, stir through a splash of water.