Sayadieh: hake with spiced rice and golden onions

Ingredients

For 1 serving

• Hake170 g
• Basmati rice65 g
• Onion120 g
• Cumin1 teaspoon
• Cinnamon1 pinch
• Fish stock200 ml
• Almonds10 g
• Extra virgin olive oil10 g
• Lemon0.5
• Parsley5 g
• Saltto taste

Contains: nuts, fish, celery,

Method

1. Peel and thinly slice the onion. Heat the oil in a heavy-based pan over medium-low heat and cook it for 15 minutes, stirring often, until deep brown and caramelised. Meanwhile heat the fish stock.
2. Rinse the basmati rice. Lift a spoonful of onions out of the pan for the garnish.
3. Add the rice, cumin and cinnamon to the onions and toast for 1 minute, stirring; pour in the hot stock, season with salt, cover and cook over low heat for 12 minutes.
4. Meanwhile toast the almonds in a dry small pan over medium heat for 2–3 minutes, until golden; chop the parsley and cut the lemon into wedges.
5. Salt the hake, lay it on the rice, cover again and cook for another 8 minutes, until the fish is white and flaky and the rice has absorbed the liquid.
6. Serve with the reserved onions, the almonds, parsley and lemon wedges.