Spicy Rice & Grilled Fish

Cook rice according to package instructions for 10 minutes, then remove from heat and set aside.

Heat the oil in a large pan and add the onion, fry until softened.

Add the garlic and fry for a minute, stirring continuously to avoid burning the garlic.

Add the red pepper, paprika, cayenne pepper and turmeric and fry for 2 minutes, stirring to combine and to avoid burning.

Add in the cooked rice and stir everything together.

Bring to a boil, then reduce the heat to a simmer and cover with a lid.

Cook the rice for 10 minutes.

Add the mixed vegetables and cook for a further 2 minutes.

Keep warm while grilling the fish, then serve with the fish.

Preheat the oven to 190℃ and line a baking tray with foil.

Whisk the olive oil, paprika, lemon zest and lemon juice together in a small bowl.

Brush the fish on both sides with the mixture and season with salt and pepper.

Place fish into the oven and grill for 8 minutes, open the oven, brush more of the mixture onto the fish and flip each piece gently, brushing more mixture onto the other side.

Cook fish for another 8 minutes, then remove from the oven and serve while warm with the spicy rice.