Cornflake Crusted Fish With Spinach Pilaf - cooking recipe

Ingredients

3/4 cup plain yogurt
1 tbsp dijon mustard
8 None skinless, boneless white fish fillets
3 cups cornflake crumbs
1 tbsp olive oil
1 None small onion, peeled and finely chopped
2 None garlic cloves, peeled and crushed
1 cup basmati rice
1 1/2 cups chicken stock
1 tbsp lemon juice
2 cups baby spinach leaves
4 None green onions, trimmed and thinly sliced
None None lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Lightly grease a baking tray.
In a large, shallow dish, combine the yogurt and mustard. Dip the fish fillets into the yogurt mixture, brushing off excess. Coat in cornflake crumbs, pressing down firmly. Arrange in a single layer on the prepared tray. Bake for 15-20 mins until lightly browned and cooked through.
Meanwhile to make spinach pilaf, heat the oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir in the rice. Add the stock and juice and bring to a boil. Simmer, covered, for 15-20 mins until the liquid is absorbed.
Remove from the heat. Let stand for 2 mins then fluff with a fork. Stir in spinach and green onions and season to taste.
Serve the fish with the rice and lemon wedges.