Cornflake Crusted Fish With Spinach Pilaf

• 3/4 cup plain yogurt
• 1 tbsp dijon mustard
• 8 None skinless, boneless white fish fillets
• 3 cups cornflake crumbs
• 1 tbsp olive oil
• 1 None small onion, peeled and finely chopped
• 2 None garlic cloves, peeled and crushed
• 1 cup basmati rice
• 1 1/2 cups chicken stock
• 1 tbsp lemon juice
• 2 cups baby spinach leaves
• 4 None green onions, trimmed and thinly sliced
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Lightly grease a baking tray.
2. In a large, shallow dish, combine the yogurt and mustard. Dip the fish fillets into the yogurt mixture, brushing off excess. Coat in cornflake crumbs, pressing down firmly. Arrange in a single layer on the prepared tray. Bake for 15-20 mins until lightly browned and cooked through.
3. Meanwhile to make spinach pilaf, heat the oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir in the rice. Add the stock and juice and bring to a boil. Simmer, covered, for 15-20 mins until the liquid is absorbed.
4. Remove from the heat. Let stand for 2 mins then fluff with a fork. Stir in spinach and green onions and season to taste.
5. Serve the fish with the rice and lemon wedges.

plain yogurt, mustard, skinless, cornflake crumbs, olive oil, onion, garlic, basmati rice, chicken stock, lemon juice, baby spinach, green onions, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/22155 (may not work)