Fish Fillets Steamed on Saffron Rice

This is my favourite way of cooking fish fillets - steamed on top of basmati rice in a large,  shallow casserole dish.  Here, the rice is cooked with a little olive oil, garlic,  chopped tomatoes, sliced capsicums and chicken stock infused with a few strands of saffron.  The fillets are added to the pan when the rice is just cooked, and steamed gently for no more than a few minutes with the lid on to preserve their fresh, delicate flavour.  A sprinkle of chopped basil on top provides the garnish.   There are a few variations to this recipe.  For an Asian version, for example, I  keep the rice plain and flavour the fish with soy sauce, ginger and spring onions.  For an Indian version, I cook the rice with a good pinch of turmeric powder, a few cardamom pods and a cinnamon stick.  Bring the casserole dish to the table and serve with some green vegetables or a salad.

Serves 2-3

INGREDIENTS

• 400g /14 oz white fish fillets
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil
• 4 cloves of garlic, peeled and chopped finely
• 2 medium size tomatoes, roughly chopped
• 1 red or yellow capsicum
• 1 cup basmati rice, rinsed and drained
• 2 cups chicken stock
• a good pinch of saffron
• a few sprigs of basil, chopped, for garnishing

METHOD

1. Season the fish fillets with a little salt and pepper.
2. Heat oil in a shallow casserole dish to medium high and sauté garlic for 30 seconds.  Add tomatoes, then capsicum.  Continue to cook, stirring, for 1-2 minutes until the vegetables soften slightly.
3. Add the basmati rice, chicken stock and saffron.  Gently mix all ingredients with a spatula.  Bring it to boil, then reduce heat to medium.  Cook the rice, uncovered, for 8-10 minutes.  Adjust the heat to keep the surface of the rice bubbly and foamy.  
4. When most of the liquid has been absorbed leaving little craters on top, reduce heat to low. The rice should be just tender at this stage.  If not, add a few tablespoons of water and let it cook a little longer.
5. Place fish fillets in a single layer on top of the rice.  Cover and let them steamed in the casserole in low heat.  Uncover and check if the fish is done after 4-5 minutes.  They should be opaque in appearance and flake easily.   
6. Remove the casserole from heat and let it rest, covered, for 5 minutes.  To serve, fluff  the rice up slightly with a fork, and garnish with chopped basil.  Drizzle a little olive oil on top of the fish (optional).