Aubergine and white fish ocean surprise

Method

1. Into a pan – it needs to have a lid, ideally a large, deep frying pan – mix the rice with the pesto. Then pour over the stock and top with the aubergine – don’t mix the aubergine in – before covering and placing over a high heat. Bring to the boil, then reduce the temperature and allow to simmer for 20 minutes (for rice that takes 30 minutes to cook – adjust for quicker cook rice).
2. Remove from heat. Add the petits pois and stir, mixing the aubergine into the rice.
3. Using a spatula, carefully add the fish fillets and push them down a little into the rice and vegetables.
4. Replace the lid and return to the hob, over a high heat. Allow to boil for 5 minutes or until the rice and fish are cooked through. Reduce the heat and remove the lid. Cook for a further 1–2 minutes, until most of the water has evaporated.
5. Season with black pepper and serve.