Pollock with zucchini rice

Ingredients for 2 servings:

• 100 g Basmati rice
• 1 zucchini (150 g)
• ½ tsp paprika powder, hot
• 2 tsp oil
• 2 fish fillets (pollock fillets without skin), 150 g each
• some salt
• ½ tsp lemon zest, grated
• 2 slice(s) lemon(s), half

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Cover the rice and 200ml of cold water in a saucepan and bring to a boil. Simmer over low heat for 20 minutes. Clean the zucchini, halve lengthwise, and cut into 1cm slices. Mix together the paprika and 1 tsp of oil and brush the pollock with it. 5 minutes before the end of the rice cooking time, heat a large non-stick frying pan (wok) with 1 tsp of oil. Fry the zucchini until light brown, season with salt, and push to the edge of the pan. Season the fish with salt and fry in the pan over medium heat for 2 to 3 minutes on each side. Fluff the rice with a fork, season with a little salt and the lemon zest. Mix in the zucchini and serve with the pollock. Serve with half a lemon slice.