
This is a delicious dinner full of protein from the fish and eggs. For a vegetarian version, try replacing the fish with vegetables roasted with paprika.
Serves 2
Ingredients
1 clove of garlic, chopped
1 small onion, chopped
2 eggs
150g of Basmati rice (we used Tilda)
1 fillet of smoked fish (we used haddock)
2 tbsp of Chi Coconut Oil
1 tsp of chili powder
Salt and pepper
Method
- Heat the oven to gas mark 6 / 180C
- Cover the fish with 1 tablespoon of Coconut Oil, salt and pepper and place in the oven to cook for 15 minutes or until cooked all the way through
- In the meantime, rinse the rice and cook as per packet instructions
- Place the eggs in boiling water and cook for seven minutes
- In the meantime, heat the remaining coconut oil in a large wok or flat pan
- Add the onion and garlic and cook until soft
- Remove the fish from the oven and flake with a fork
- Add the cooked rice, flaked fish and chili powder to the pan with the cooked onions and garlic
- Take the eggs from the boil and cut into quarters
- Place on two plates and add the quartered eggs
- Season with salt and pepper
