Lime Baked Fish With Pineapple Rice

Preheat the oven to 180°C/ 160°C (fan)/ 400°F/ Gas 6

Add the rice, coriander seeds and a large pinch of salt to a medium pot over a high heat with 500ml [1L] cold water

Bring to the boil and cook for 25-30 min or until tender with a slight bite

Drain and return to the pot, covered, until later

Meanwhile, zest the lime[s] then cut 4 [8] thin slices from the centre[s] and reserve the remaining ends for garnish 

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Chop the bottom half of the coriander (mainly stalks) finely, saving the leaves for a later step

Grind the lime zest, ginger, half the coriander, a pinch of salt and pepper and 1 tbsp [2 tbsp] vegetable oil in a pestle and mortar to form a paste

Tip: If you don't have a pestle and mortar, chop everything very finely and mix with vegetable oil

Place the fish onto a lightly oiled baking tray (use tin foil to avoid a mess)

Spread the lime/ginger paste over the fish

Top each fillet with 2 lime slices

Cook the fish on the top rack for 8-10 min or until the lime slices are beginning to brown

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

Meanwhile, chop the pineapple finely

Chop the remaining coriander (mainly leaves) roughly

Once the rice has been cooked and drained, add the pineapple and the remaining coriander

Stir to combine

Taste for seasoning adding more salt and pepper if needed