Basmati saffron with fresh petit pois

FOR THE FISH
1kg white fish, boneless, skinless
Chilly
1 lemon, lemon rind
Sea salt, freshly grounded white pepper
2 tbsp. milk


FOR THE RICE
1 cup Basmati or long grain rice
1 1/2 cups hot water
1/2 cup coconut milk
Saffron or turmeric powder (less than 1/4 tsp)
Salt

PETIT POIS
A good bunch of petit pois (fresh peas)
Mint
A knob of butter

METHOD
Preheat the oven to 220C

1. FOR THE FISH
Marinate fish fillet with 2 tbsp milk and leave for 20 minutes to dry. Season with sea salt, freshly grated white pepper, lemon rind, chilly. Cover in aluminum foil and roast in the oven for 20 minutes. Roast for 8 minutes and open the foil, roast for another 12 mins. Meanwhile, cook the rice

2. FOR THE RICE
Add 1 1/2 cups hot water and 1 cup rice, salt, turmeric powder to a large pan. If you use saffron, dip them into 1 tbsp water before add the liquid to the rice. Bring to a boil then lower the heat and cover with a lid or aluminum foil and leave for 7 - 8 minutes. Add coconut milk after the rice has been cooked for 5 mins and leave for another 3 minutes. Turn off the heat and open the lid, gently mix the rice to release the steam. Add a couple lemon slices and cover again to keep warm

3. PETIT POIS
Boil some petit pois with water, a knob of butter for a couple of minutes. For me, it was 5 minutes. When it was nearly cooked and soft, add a bunch of mint.

I love eating roasted fish, quail, with fresh peas
Cheers!