- 110g/4oz easy-cook rice
- ½ orange pepper, de-seeded and sliced
- 110g/4oz sugar snap peas, blanched
- 2 tbsp parsley, chopped
- 1-2 tbsp, soy sauce
- salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 mackerel fillet
- salt and freshly ground black pepper
- squeeze lemon juice
- 2 tbsp white wine
- 2 tbsp double cream
- Bring a pan of water to the boil and cook the rice for 10-12 minutes, or according to packet instructions.
- Drain the rice and return to the pan. Stir in the pepper slices, sugar snap peas, parsley, soy sauce and seasoning and heat gently.
- For the fish, heat the oil in a non-stick frying pan and sear the seasoned mackerel fillet for two minutes on each side. Add the lemon juice to the pan and heat for another minute.
- Remove the fish from the pan and transfer to a serving plate.
- Add the wine and cream to the pan in which you cooked the fish and reduce for a few minutes, to thicken.
- Spoon the rice alongside the fish and drizzle the sauce over to serve.