Ingredients
Lingcod
16 oz lingcod, cut into 4 portions
olive oil to coat cod
salt and pepper
Rice
1 cup basmati rice
2 cup water
1 Tbsp olive oil
salt and pepper
¼ onion, thinly sliced
1 pinch dried oregano
Salad
2 pkg multi-coloured cherry tomatoes, roughly chopped
¼ cup extra virgin olive oil
1 bunch parsley, chopped
1 clove garlic, crushed
10 ½ oz pitted, dried olives, chopped
salt and pepper
Directions
Lingcod
1. Season cod with salt, pepper and olive oil. Cook over medium high heat on a grill pan or barbeque, turning once. Approximately 3-4 minutes per side. Set aside.
Rice
1. Cook rice in water. Toss cooked rice with salt, pepper, olive oil, onion and dried oregano.
Salad
1. Put everything, except the olives into a salad bowl, season with salt and pepper to taste. Serve the cod and salad over the rice. Garnish with pitted olives.