200g wild rice
25g pack flat leaf parsley, finely chopped
1 lemon, zest and a squeeze of juice, plus extra wedges to serve
100g bag watercress, roughly chopped
Extra virgin olive oil, to drizzle
75g fresh brown breadcrumbs
2 tbsp olive oil
4 x Bonsan FishFree Fillets
Steamed green beans, to serve
1. Cook the rice according to pack instructions. When it’s ready, drain and mix with ½ the parsley, a squeeze of lemon juice, the chopped watercress and a good drizzle of extra virgin olive oil; set aside and keep warm.
2. Meanwhile, preheat the oven to 200˚C, gas mark 6. Mix the breadcrumbs with the remaining parsley, the lemon zest and olive oil and some salt & pepper. Put the Kofu fillets on a baking sheet and press the crumb mixture over the top. Roast for 12 minutes, until golden. Serve with the rice, lemon wedges and some steamed green beans.