Based on a Jamie Oliver recipe.
In a frying pan, tip enough rice for 2 servings, together with a heaped tsp of green olive tapenade. Just cover with water
and bring to a simmer. Season with a pinch of salt, cover the pan and simmer for about 5 minutes. Halve cherry tomatoes
and sprinkle with a little olive oil and wine vinegar, a few grinds of black pepper and mix in a handful of torn basil leaves.
Uncover the rice, nestle in a couple of skinless fillets of white fish – cod or haddock would be good – scatter over the tomatoes.
Put the lid back on and continue simmering gently for another 10 minutes, until the fish and rice are cooked and the water absorbed.
Spoon a good dollop of green olive tapenade onto each fish fillet, garnish with a few more torn basil leaves and serve straight away.