|handful||fresh parsley — chopped|
|4||garlic cloves — crushed|
|1||lemon — zest and juice|
|30 ml||olive oil|
|1||chilli — chopped|
|250 g||pasta rice|
|1 cup||vegetable stock|
|salt and freshly ground black pepper|
|fresh lemon — optional to serve|
Preheat the oven to 200°C.
Put the fish in a marinating dish. Mix the rest of the ingredients well and pour over the fish, making sure it’s completely covered in marinade. Marinate for at least 30 minutes.
Cook the pasta rice according to the packet instructions. Remove the pasta from the heat, drain it and return it to the pot. Add the stock pot and cream, return the pot to the stove and stir over low heat for 5 minutes.
Season with salt and freshly ground pepper.
Transfer the pasta rice to an ovenproof dish. Remove the fish from the marinade and arrange it on the pasta. Pour the remaining marinade over the fish.
Cover the dish with foil and bake for 15 minutes.
Serve with fresh lemon (if using).