1 tbsp olive oil
1 tsp fresh root ginger, grated
¼ red pepper, finely sliced
1 handful fresh spinach leaves
2 tbsp cooked rice
50ml/2fl oz white wine
1 tilapia fillet
3 slices lemon
In a pan, heat the oil and gently fry the ginger for 2-3 minutes to soften, then add the pepper, spinach and rice and fry for a further 2-3 minutes.
Add the wine to the pan and turn up the heat to reduce the volume of liquid. Once the volume of liquid has reduced by at least half, spread the vegetable mixture onto the flesh side of the fish fillet, lay the lemon slices on top of the fish and place it onto a plate. Cover with cling film and microwave on full power for 3-4 minutes.
To serve, place the cooked fish onto a serving plate.