Pangasius fillet stewed in vegetables with green olives

Name: pangasius fillet stewed in vegetables with green olives
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 300 g basmati rice; 2 Red pepper; 4 el peanut oil; 400 g Moroccan wok vegetable; 240 g green olives without seeds little pot; 3 el pesto arrabbiata little pot; 200 ml water hot; 350 g fresh pangasius fillet; 1 lemon; 75 g lamb's lettuce

Rice with fish-vegetable stew, lamb's lettuce and lemon. A Mediterranean party on your plate.

Ingredients

Directions

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.