Name: Mandarin Glazed Haddock on a bed of Black Rice by Theo Michaels
Total time: 30
Yield: 4
Ingredients: 500g side haddock (or 4 fillets); 2 spring onions (finely sliced); 250g SEGGIANO black rice; handful fresh parsley (chopped); 2 handfuls baby spinach leaves; ¼ red onion (finely diced); 3 tbsp SEGGIANO wild fennel & tomato pesto; generous pinch salt; 30ml SEGGIANO olive oil; 15ml SEGGIANO white balsamic vinegar; 80g pomegranate seeds; 100g SEGGIANO Sicilian mandarin conserve (for the glaze); 30ml SEGGIANO honey (for the glaze); 15ml SEGGIANO white balsamic vinegar (for the glaze); juice ½ lemon (for the glaze); generous pinch salt (for the glaze); 1 clove garlic crushed (for the glaze)

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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.