800g of white fish
200g Swiss chard
Black pepper by Ceylon Spice Company
Dilmah Lemon & Lime Tea (5 bags for 1 cup of water)
Lime, for zest
(Baby vegetables to be portioned as 2 per person)
Cut the fish and season it with salt, pepper and lime zest.
Cook the Swiss chard leaves in water, drain it and dry it with a paper towel.
Wrap the fish with the chard and steam it for 10 minutes.
Infuse water with pepper and tea – use this to cook the rice.
In a sauté pan cook the baby veggies with butter, fish stock and black tea powder.
Garnish with baby greens.