Fish goujons with kale & brown rice

Note

1. Start by cooking the brown rice if using (it takes 25-30 mins)
2. Then prepare the cod goujons. Using scissors, cut the fish into bitesize chunks.
3. Next, set out 4 bowls. In one put the seasoned flour, one the beaten egg and one the breadcrumbs. Reserve the fourth bowl for the goujons.
4. Coat the fish in the flour first, then the egg, then the breadcrumbs, then place in the empty bowl. Repeat.
5. Next, heat a tablespoon of rapeseed oil in a large pan.
6. Add the chopped onion with a sprinkling of salt. Put the lid on and leave on low heat for 5 mins, until softened.
7. Next, add the kale, put the lid back on and leave for a few minutes.
8. While the kale is wilting, place a frying pan on the heat, add enough oil to cover the base of the pan, and allow the oil to heat.
9. Tip the peas or beans into the kale mix and give it a good stir. Put the lid back on and let the peas cook in the steam for 5 minutes. )If you are using a rice pouch add this now and allow to warm through. If not, turn off the heat.
10. Then, add the fish goujons. They need 5 minutes per side. Don't be tempted to touch then, but do keep an eye on the heat. Fresh breadcrumbs in particular do burn very easily.
11. Check the rice. If ready, add to the kale mix and stir through.
12. Serve on a warm plate with the goujons on top of the rice. Drizzle with pesto (homemade recipe coming soon) or a squeeze of lemon juice.