Mandarin Glazed Haddock on a bed of Black Rice by Theo Michaels
Difficulty: Medium
Cooking time: 30
Serves: 4
Ingredients
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Method
Step 1 - Preheat the oven
Preheat the oven to 220c or 200c fan.
Step 2 - Cook the rice
Add the black rice to a saucepan with four times the amount of water and simmer for 25-30 minutes, until cooked. Once cooked, drain and while the rice is still warm, fold in the baby spinach leaves to gently wilt (you’ll want to do this in batches).
Step 3 - Combine ingredients
While waiting for the rice to cook, stir together all the other black rice ingredients (spring onions, parsley, red onion, pesto, salt, olive oil, balsamic, pomegranate seeds) in a large mixing bowl and combine with the cooked rice and wilted spinach once done.
Step 4 - Make the glaze
Mix together all the glaze ingredients (mandarin conserve, honey, balsamic, lemon, salt and garlic) until well combined.
Step 5 - Cook the fish
Lightly oil a baking tray, lay the haddock fillet/s onto the tray skin side down and generously spoon the glaze over the fish until totally covered. Cook in a preheated oven for 12 minutes.
Step 6 - To serve
Pour the back rice mixture on to a large serving platter, place the cooked fish on top and garnish with a scattering of spring onions and serve.
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