One-pan dishes are a lifesaver during the week, when cooking and washing the dishes might seem like tiresome tasks.

Jamie Oliver’s easy, five-ingredient fish can be an ace up your sleeve for a quick and nutritious midweek supper.

This recipe, shared on the chef’s official website, serves four and includes fragrant tapenade and vibrant tomatoes.

About this dish, Jamie said: “One-pan dishes like this are great, because they deliver a big flavour punch with minimal washing up.

“This five-ingredient wonder is all about beautifully fragrant, fluffy rice, perfectly steamed fish and soft, juicy cherry tomatoes, accompanied by a flavour-packed tapenade straight from your store cupboard. ”

Jamie Oliver’s fabulois fish recipe

Ingredients

300 g white basmati rice

Six heaped teaspoons green olive tapenade

350 g ripe mixed-colour cherry tomatoes

½ a bunch of fresh basil, (15g)

500 g white fish fillets, such as haddock, skin off, pin-boned, from sustainable sources

Instructions

In a large, shallow casserole pan over high heat, combine the rice with two heaping teaspoons of tapenade, then add 600ml of water.

Cover the pan and bring it to a boil. Meanwhile, halve the tomatoes and mix them in a bowl with one tablespoon each of olive oil and red wine vinegar. Taste, season with sea salt and black pepper to perfection, and add most of the torn basil leaves.

Cut the fish into four equal pieces and place them in the pan, nestling them into the rice. Sprinkle the dressed tomatoes on top. Cover and boil for 10 minutes, or until the rice is fully cooked, then uncover and cook for an additional two minutes until the liquid evaporates.

Spoon the remaining tapenade over the fish, scatter the remaining basil leaves, drizzle lightly with extra virgin olive oil, and serve.