Smoked Haddock Rice Bake

Ingredients

• 500 g smoked haddock(boneless, not ready-to-eat)
• 250 g long-grain rice(rinsed)
• 700 ml hot vegetable stock
• 150 g frozen peas
• 1 piece onion(finely diced)
• 30 ml butter
• 5 ml mild curry powder
• 0.5 bunch parsley(chopped)
• 1 piece lemon(cut into wedges)

Method

1. Heat oven to 180 C; put rice, onion, curry powder, butter and hot stock in a deep baking dish. [180°C]
2. Cover tightly with foil and bake for 40 minutes. [180°C · 40 min]
3. Stir in peas and lay haddock on top; cover the dish tightly again.
4. Bake for 20 minutes until rice is tender and fish reaches 63 C; add hot water if rice needs longer. [180°C · 20 min]
5. Rest covered for five minutes, then flake fish through the rice, removing any stray bones. [5 min]
6. Scatter parsley over the bake and serve with lemon wedges.