Pancetta-wrapped fish with spinach rice
This hearty dish made with Aussie barramundi is full of irresistible spices and flavours.
- 4 Coles Australian Ocean Barramundi Portions, skin removed
- 100g thinly sliced pancetta
- 2 tbs harissa spice mix
- 450g pkt microwavable basmati rice
- 1 bunch English spinach, trimmed, coarsely chopped
Season the barramundi with pepper. Wrap pancetta around the barramundi. Heat a non-stick frying pan over medium heat. Spray with olive oil spray. Cook for 2-3 mins each side or until cooked through. Transfer to a plate. Cover to keep warm.
Add the spice mix to the pan. Cook, stirring, for 30 secs. Add the rice and stir to coat. Add the spinach and 1/4 cup (60ml) water. Season. Reduce heat to low. Cover and cook for 5 mins or until the rice is tender and liquid is absorbed.
Use a fork to separate the grains of rice. Arrange the rice mixture and barramundi on a serving platter.