Pangasius fillet stewed in vegetables with green olives

Bring a pan with plenty of water and a little salt to the boil. Add the rice and cook until cooked in 10 minutes. Drain and leave with the lid on the pan until use.

Meanwhile, cut the peppers and cut them in half. Remove the seeds and cut the flesh into cubes.

Heat the oil in a frying pan, add the peppers and wok vegetables and fry for 5 minutes.

Drain the olives and add together with the pesto and the hot water. Bring to a boil over a high heat.

Cut the fish into 2 cm pieces and add. Leave on the pan for 3 minutes on medium heat with the lid on. Season with pepper and salt.

Clean the lemon and grate the yellow skin. Halve the lemon and squeeze half of the fruit. Cut the other half into 4 parts.

Mix the lemon zest and 1 tbsp juice with the oil to make a dressing and season with salt and pepper. Mix the dressing with the lettuce.

Divide the rice over deep plates and scoop the fish-vegetable stew. Spread the lamb's lettuce and lemon slices over the plates.