Baked fish with basil, capers, garlic and tomato sauce on mushroom rice

This fish is baked with basil, capers, garlic and tomato. 

• Serves: 4
• Difficulty: easy
• Prep time: 30-45 minutes
• Cooking time: 30 - 45 minutes

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Ingredients

• 1 kg hake fillets
• 2 X 410 g cans chopped tomatoes
• 15 ml (1 tbsp) sugar
• 5 ml (1 tsp) Dijon mustard
• 2 cloves garlic, crushed
• 15 ml (1 tbsp)capers
• 15 ml (1 bsp) olive oil
• 100 g fresh basil leaves
• salt and red pepper flakes
• juice and zest of 1 lemon

Mushroom rice

• 15 ml (1 tbsp)olive oil
• 1 onion, finely chopped
• 8 black mushrooms
• 10 button mushrooms
• 375 ml (1 ½ cups) cooked Spekko India Gate Classic Basmati Rice
• salt and freshly ground black pepper
• ½ bunch baby spinach

Method

1. Heat oven to 180 degrees C. Sprinkle fish with salt and red pepper flakes.
2. Bring the tomatoes, sugar, mustard and garlic to the boil in a medium saucepan. Stir and reduce for 2 minutes.
3. Place fish in a shallow ovenproof dish, cover with tomatoes, sprinkle with lemon zest and capers. Drizzle over olive oil and half of the basil leaves.
4. Bake in oven for 12  – 15 minutes.
5. Meanwhile make the mushroom rice: heat olive oil and sauté onion until soft, add black mushrooms and button mushrooms and cook until tender.
6. Add spinach and cook until wilted. Add Spekko Basmati rice, season well, toss, mix and heat through.
7. Serve fish over mushroom rice.