Glazed haddock on warm black rice salad with Seggiano Foods

Well would you look at this?! The lovely folks @seggianofoods have got an incredible range of delicacies and I couldn’t help create this delicious Sicilian Mandarin glazed haddock served on a warm black rice salad… sounds incredibly posh but so easy and definitely one to share!
Seggiano’s Mandarin Glazed Haddock on bed Black Rice by Theo Michaels
Serves 4
Pre-heated oven 200FAN/220c
Ingredients:
500g side haddock (or 4 fillets)
2 spring onions, finely sliced
Bed Black Rice:
250g black rice (Seggiano)
Handful fresh parsley, chopped
2 handfuls baby spinach leaves
¼ red onion, finely diced
3 tbsp wild fennel & tomato pesto (Seggiano)
Generous pinch salt
30ml olive oil
15ml white balsamic vinegar (Seggiano)
80g pomegranate seeds
Glaze:
100g Sicilian mandarin conserve (Seggiano)
30ml honey
15ml white balsamic vinegar (Seggiano)
Juice ½ lemon
Generous pinch salt
1 clove garlic, crushed
Method:
Add the black rice to a saucepan with four times the amount of water and simmer for 25-30 minutes, until cooked. Once cooked, drain and while the rice is still warm fold in the baby spinach leaves to gently wilt (you’ll want to do this in batches). While waiting for the rice to cook; stir together all the other black rice ingredients in a large mixing bowl and combine with the cooked rice and wilted spinach once done.
Mix together all the glaze ingredients until well combined. Lightly oil a baking tray, lay the haddock fillet/s onto the tray skin side down and generously spoon the glaze over the fish until totally covered. Cook in preheated oven for 12 minutes.
Pour the back rice mixture over a large serving platter, place the cooked fish on top and garnish with a scattering of spring onions and serve!

[@Hammertime054]

Yes please Theo mate👍👍👍😎

[@dwaynewladyka577]

A very colourful and tasty looking dish. Cheers, Theo! 👍👍✌️