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Ingredients:
- 400g Regal Cod Fillet, fresh or defrosted
- 1 Onion, finely chopped
- 2 cloves of Garlic, finely chopped
- Spring Onions, sliced diagonally
- 4 Eggs, hard boiled and quartered
- ¼ tsp Cumin and Cayenne Pepper
- ¾ Pint Fish Stock
- 75g Butter
- 150g Rice
- Fresh Coriander
Method:
- Fry the onion and garlic in butter until softened, add the spices.
- Add the rice and fish stock and bake in the oven for 15-20 minutes at 180°C until the rice has absorbed the stock.
- Pan fry the cod in a little butter until cooked through.
- Place the rice onto 2 serving plates, sprinkle with the spring onion and egg quarters and place the fish on top.
Serves 2
