Ingredients
- Spray olive oil
- 250 g firm fish fillets, cut into 2 cm pieces
- 300 g medium green king prawns, peeled, deveined
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 cups '90 second quick' brown rice
- 3 tomatoes, diced
- 2 teaspoon smoked paprika
- 2 cups frozen peas
- 2 zucchini, cut into small rounds
- ¾ cup reduced salt fish stock
- 2 tablespoon parsley, finely chopped
- 4 lemon wedges, to serve
Method
Step 1
Spray a large non-stick frying pan with olive oil and set over medium-high heat. Add fish and prawns and cook for 1 minute each side or until lightly golden. Transfer to a plate. Add onion and garlic to the pan cook for 1-2 minutes, or until just softened.
Step 2
Add rice, tomatoes, paprika, peas and zucchini to the pan. Stir to combine and spread evenly over the base. Add stock to the frying pan and bring to the boil. Cook, uncovered, without stirring for 4-5 minutes or until stock is absorbed.
Step 3
Add fish and prawns to the pan and stir gently until heated through. Remove from the heat and sprinkle parsley over the pan and season with pepper. Serve with a lemon wedge.
