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Pesto fish on Spanish rice

Recipe from: 12/1/2000 12:00:00 AM
Ingredients 12
Servings 4
Time 30 min


  • 450
    frozen fish fillets with sun-dried tomato and basil sauce
  • 100
    peppadews, drained
  • 60
    peppadew liquid
  • 250
  • 30
  • 100
    basil pesto
  • 50
    olive oil
  • 1
    small onion, finely chopped
  • 1
    each small yellow, green and red peppers, finely chopped
  • 10
    dried mixed herbs
  • 500
    long-grain white rice, cooked
  • fresh basil, to garnish


30 min
Take fish fillets out of the freezer for 10 minutes to soften a little. Remove skin and cut each fillet into 4 slices about 2 cm thick. Bake in a preheated oven at 200 ºC for about 15-20 minutes until just done. Allow to cool. Place peppadews and peppadew liquid in a food processor and blend until fine. Add cream and 10 ml cornflour and blend briefly. Pour into a saucepan and heat gently. Stir until thickened. Thoroughly mix remaining cornflour and pesto. Heat in the microwave or in a small saucepan over medium heat until mixture becomes stiff. Heat olive oil and sauté onion until transparent. Add peppers and sauté for 3 minutes. Add herbs and cooked rice. Mix well and season to taste with salt and freshly ground black pepper. Continue stirring until rice is heated through. To serve: Spread the pesto mixture on to the bottom of a fish slice. Place another fish slice underneath and gently press together. Do the same with the rest of the pesto and fish slices. Gently press rice into a 10 cm round cutter in the centre of each warm dinner plate. Lift the cutter off and arrange 2-3 slices of fish and pesto on top of the rice. Pour the peppadew sauce over the fish and garnish with a sprig of fresh basil. Serves 4.

Read more on: fish/seafood


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