I should probably work on the title of this recipe because One Pot Coconut Pesto Rice and Fish is certainly a mouthful. But maybe it’s a good thing, you get everything you need to know about it just by reading the title.
It’s a one pot recipe, so you know it’s low effort; there’s rice, so it’s a healthy amount of carbs, then there’s the fish, which means there’s some protein in there as well. Then there’s the flavor profile: it’s coconuty, but there’s also pesto, and tomatoes, which might lead you to think this is all over the place, and I understand that, but somehow, it works! Have some faith and trust the process.
And the process couldn’t be easier. Just like the name suggests, you basically add everything to a pot. Of course, there’s a method here, and we start by toasting the rice. Instead of using olive oil, the recipe calls for pesto (although homemade is better, find a good-quality store-bought pesto and it works great).
While the rice is cooking, you’ll have enough time to prep everything else, and everything else means cutting and seasoning the fish and the tomatoes. Any white fish fillet will work here – cod, tilapia, haddock. Add them to the rice, and let it cook for another 10 minutes. Finish it off with a few extra dollops of pesto and serve. That’s it. That’s dinner!
The coconut flavor is very subtle, but if you don’t like coconut just sub for chicken stock. Most white fish are mild in flavor, so they go really well with bolder flavors such as pesto. The final dish is a delicate, buttery fish served with rice that’s not boring and a little salad on top. This is a good description, right? Gotta work on that, too.
As always, if you make this One Pot Coconut Pesto Rice and Fish, let me know in the comments!
One Pot Coconut Pesto Rice and Fish
4 tbsp pesto
1 cup jasmine rice
1 cup coconut milk
1 cup chicken stock
1 cup cherry tomatoes, halved
1 tbsp olive oil
1 tbsp red wine vinegar
3 white fish fillets (such as cod, haddock, or tilapia)
salt and black pepper
Heat 2 tbsp pesto in a medium pot over medium heat. Add in the rice and stir it for 3 to 5 minutes. The idea is to toast the rice until it browns ever so slightly, giving it a nutty flavor.
Add in the coconut milk and chicken stock. Bring to a boil, cover, and turn the heat to a low simmer for 10 minutes.
Meanwhile, prepare the tomatoes and fish: halve the cherry tomatoes, and add to a bowl. Mix with olive oil and vinegar; season with salt and pepper.
Cut the fish fillets into equal-sized pieces (I just cut mine into 3 pieces). Season with salt and pepper.
Place the fish and tomatoes on top of the rice. Put the lid back on and cook for another 10 minutes, until the rice is cooked through and all the liquid has evaporated.
Spoon the remaining pesto over the rice and fish, and serve.