Middle Eastern-style Apricot and Pepper Rice with Crispy Sea Bass

Ingredients

• 4 tsp olive oil
• 2 red bell pepper, deseeded and diced
• 2 yellow bell pepper, deseeded and diced
• 2 red onion, small, diced
• 60g dried apricots, roughly chopped
• 2 tbsp Middle Eastern or Moroccan spice blend
• 500g cooked brown rice, pouch
• 4 sea bass fillets, about 140g each, skin on
• salt and black pepper, to taste
• 2 tbsp tahini
• 1 tsp garlic granules
• 200g Greek yogurt, 0% fat
• 2 lemon, juiced
• 2 tsp honey or maple syrup
• 2-4 tbsp water
• 80g feta cheese, crumbled, to serve
• 4 tbsp pomegranate seeds, to serve
• Small handful of parsley, to serve

Instructions

1. Heat half the olive oil in a large frying pan over medium heat. Add the red bell pepper, yellow bell pepper, red onion and dried apricots, cooking for 5–6 minutes until softened and starting to caramelise.
2. Stir in the spice blend and cook for 1 minute until fragrant. Add the cooked brown rice, breaking up any clumps, and toss well to coat. Season with salt and black pepper.
3. Meanwhile, pat the sea bass fillets dry and season the skin generously with salt. Heat the remaining olive oil in a separate, non-stick frying pan over medium–high heat.
4. Place the fillets skin side down and cook for 3–4 minutes, pressing gently so the skin crisps evenly. Flip and cook for 1–2 minutes until just cooked through.
5. In a small bowl, whisk together the tahini, garlic granules, Greek yogurt, lemon juice, honey or maple syrup, a pinch of salt and enough water to loosen, mixing until smooth.
6. Divide the rice between four plates, drizzle over the tahini dressing, and top with the crispy sea bass.
7. Scatter with the feta cheese, pomegranate seeds and parsley before serving.

Notes

Using precooked rice is a great time-saving hack. Sweet apricots, peppers and spices tossed through brown rice, finished with a creamy tahini-yogurt dressing and served with crispy-skinned sea bass, is perfect for an easy dinner that still feels special.