Pangasius pizzaiola with brown rice

Ingredients

For 1 serving

• Pangasius200 g
• Chopped tomatoes150 g
• Capers5 g
• Brown rice60 g
• Garlic1 clove
• Extra virgin olive oil12 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: fish,

Method

1. Put a pan of water on to boil. When it boils, salt it, add the rinsed brown rice and cook over medium heat for 35 minutes, until tender; drain.
2. Meanwhile peel and crush the garlic; rinse the capers. Pat the pangasius fillets dry and salt them lightly.
3. When the rice has 20 minutes left, heat the oil in a frying pan over medium heat with the garlic for 1–2 minutes, until golden.
4. Add the chopped tomatoes, capers, oregano and a pinch of salt and cook over medium-low heat for 8 minutes, until the sauce thickens.
5. Lay the pangasius in the sauce, spoon some tomato over it, cover and cook for 8 minutes, until opaque white and flaky; add pepper at the end.
6. Serve the fish with the brown rice alongside, dressed with a little of the sauce.