Double Sea Bass & Spinach Pilau Rice

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat, then boil half a kettle

Squeeze your pouch[es] of the cooked long grain rice, making sure to separate the grains

Once hot, remove the pan off the heat and add your ginger & garlic paste and cooked long grain rice to the pan and give everything a good mix up

Return the pan back to the heat and sprinkle your ground turmeric and vegetable stock mix into the pan

Pour in 200ml [260ml] [340ml] boiled water and mix it all together

Wash your spinach, then pat it dry with kitchen paper

Add the spinach and half your chilli flakes to the pan (can't handle the heat? Go easy!)

Give everything a good mix up, then sit your sea bass fillet[s] over the rice and cook, covered, for 7-8 min

(Doubled your protein? Use 2 pans!)

Trim, then slice your spring onion[s]

Cut your lemon[s] in half

After an initial 4-5 min, break the sea bass into chunks in the pan with a wooden spoon, stir it through the rice and cook, covered, for 3 min further or until the sea bass is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Once cooked, add the juice of half your lemon[s] and a pinch of salt and stir it all together until fully combined – this is your sea bass & spinach pilau rice

Cut the remaining lemon into 1 wedge per person