Ok, so I’m not actually ready to submit to the rice and water diet I mentioned yesterday. But this is surely the next best thing – fish, rice, greens and just a bit of butter to boost calcium levels. Even better, you can make this for one person or a crowd (in case you happen upon a lot of people who look like they need a week of what Nigella calls ‘temple food’).
Fish with coriander and lime butter
This is a super-simplified version of something I saw in Bill Granger’s Everyday Asian, which is a really beautiful book full of practical ‘I can make this for dinner after work’ sorts of ideas. Bill’s way is easy enough, but this is even simpler.
1 good piece of fish – I like baking monkfish this way, but choose your favourite
2Tbsp butter, softened
zest and juice of half a good, juicy lime
a handful of fresh coriander
salt and pepper
Get the rice underway first, then preheat the oven to 200C.
Mix the lime juice, zest and butter together. Take a large piece of baking paper and lay the coriander on it. Put the fish on next, then top with the butter and season. Fold the baking paper into a parcel around the fish, so it’s secure but not too tight.
Bake for 10-15 minutes (depending on the thickness of the fish – thinner fish will obviously cook faster).
Steam the bok choy until just tender.
To serve, spoon the rice and bok choy into a bowl. Place the fish on top and pour the buttery juices over everything. Sprinkle with a little more chopped coriander if you like.