Mustard Crusted Fish With Spinach And Rice Pilaf - cooking recipe

Ingredients

3/4 cup yogurt
1/4 cup Dijon mustard
4 None firm white fish fillets (5 oz each), skinned, bones removed
2 cups cornflakes, crushed
None None For the Spinach Pilaf
1 tbsp olive oil
1 None small onion, finely chopped
2 cloves garlic, crushed
1 cup basmati rice
1/2 cup chicken stock
1 tbsp lemon juice
2 cups baby spinach leaves
4 None green onions, 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 yogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange in a single layer on tray. Bake for 15-20 mins, until lightly browned and cooked through.
Meanwhile, for the spinach pilaf, heat oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir rice through. Add stock and lemon juice. Bring to a boil. Reduce heat to low and simmer, covered, for 15-20 mins, until liquid is absorbed.
Remove from heat. Allow to stand for 2 mins. Fluff with a fork. Stir in spinach and green onions and season to taste. Serve with fish and lemon wedges.