Steamed grouper with vegetables, saffron sauce and rice

Ingredients

For 1 serving

• Grouper180 g
• Carrots100 g
• Green beans100 g
• Basmati rice55 g
• Nonfat Greek yogurt50 g
• Saffronto taste
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

Method

1. Bring one pan of water to the boil for the rice and another with a steamer basket. Meanwhile peel the carrots and cut them into sticks; top the green beans.
2. Salt the water, rinse the basmati rice and cook it for 12 minutes, until tender and separate; drain.
3. Meanwhile steam the carrots and green beans, covered, for 10 minutes, until tender but still slightly crisp; lift them out and keep warm.
4. Pat the grouper dry, salt it and steam it in the same basket, covered, for 8 minutes, until the flesh is white and flakes.
5. Dissolve the saffron in a spoonful of hot water and stir it into the Greek yoghurt with the oil, salt and black pepper, until the sauce is smooth and golden.
6. Serve the fish, vegetables and rice with the saffron sauce.