Hake in a light broth with zucchini and basmati rice

Ingredients

For 1 serving

• Hake200 g
• Cherry tomatoes150 g
• Zucchini1
• Basmati rice50 g
• Extra virgin olive oil8 g
• Garlic1 clove
• Parsleyto taste
• Saltto taste

Contains: fish,

In season: June – September

Method

1. Bring a small pan of water to the boil, salt it and cook the basmati rice for 10–12 minutes, until tender and separate; drain.
2. Meanwhile wash and trim the courgette and cut it into 1 cm dice; wash and quarter the cherry tomatoes.
3. In a frying pan with a lid warm the oil with the crushed garlic over medium heat for a minute, add the courgette, tomatoes and a pinch of salt and cook for 6 minutes, until the courgette is tender and the tomatoes break down.
4. Pat the hake dry, salt it and lay it in the sauce with half a glass of water; cover and cook over medium-low heat for 8 minutes, until opaque white and flaking.
5. Finish with chopped parsley and serve with the rice, spooning some of the broth over it.