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