Pesto fish on Spanish rice

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.