2. Combine the vegetables and toss in
oil to coat. Place on a baking tray and
season with salt and black pepper. Cook
under a hot grill for between eight and
10 minutes, tossing once during cooking.
3. While the vegetables and rice are
cooking, heat the wine in a pan until it
begins to simmer. Add the fish and poach
for three minutes on each side. Remove
from the pan, set aside and keep warm.
4. Bring the wine in the pan to the
boil and reduce it by half. Stir in the
mushroom sauce and heat through,
stirring until smooth.
5. Serve the fish topped with the
mushroom sauce, sprinkled with pine
nuts and accompanied by the rice and
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