- 200g/7oz haddock fillet
- small handful baby spinach
- 1 garlic clove, finely chopped
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp olive oil, plus extra for greasing
- ½ onion, finely chopped
- ½ red chilli, finely chopped
- 85g/3oz jasmine rice, cooked
- small handful baby spinach, chopped
- salt and freshly ground black pepper
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 2 tbsp chopped fresh coriander
- ¼ red chilli, chopped
- 1 lime, juice only
- For the haddock, place the haddock fillet onto a clean work surface and spread the spinach and garlic over it. Season with salt and freshly ground black pepper and roll the fillet up. Secure with a cocktail stick. Drizzle with olive oil and season with salt and freshly ground black pepper. Place in a steamer and steam for 6-8 minutes, or until cooked through.
- For the rice, heat the olive oil in a saucepan, add the onion and chilli and fry until softened but not coloured.
- Add the cooked rice and warm through. Add the chopped spinach, salt and freshly ground black pepper and stir over a low heat for one minute. Lightly oil a small ramekin and fill with the cooked rice, pressing it down. Turn out onto a serving plate.
- For the dressing, whisk all the ingredients together in a small bowl.
- To serve, place the rolled haddock next to the rice on the serving plate and pour over the dressing.