Fish, Dill And Arugula Stew

• 1 lb white fish fillet, cut into cubes
• 2 tbsp lemon juice
• 2 tbsp sunflower oil
• 1 None onion, diced
• 1 None carrot, peeled and thinly sliced
• 1 None leek, trimmed and thinly sliced
• 2 None whole pickles, thinly sliced
• 3/4 cup vegetable stock
• 1/2 cup heavy cream
• 1 tbsp cornstarch, mixed with 2 tbsp water to make a slurry
• 2 1/2 cups arugula, chopped
• 3 tbsp fresh dill, chopped
• 1 pkg microwaveable vegetable rice

1. Mix the fish and lemon juice together and season. Set aside. Heat the oil in a pan, add the onion and saute for 3-4 mins, stirring. Mix in the fish and cook for 4-5 mins. Add the carrot, leek and pickles to the pan and stir to combine. Season. Add the stock and cream and bring to a boil. Simmer for 8-10 mins over low heat, stirring occasionally. Mix the cornstarch slurry into the sauce and simmer for 1-2 mins. Mix in the arugula and dill.
2. To serve, cook the rice according to the package instructions. Divide the fish stew and rice between 2 plates then serve.

white fish fillet, lemon juice, sunflower oil, onion, carrot, pickles, vegetable stock, heavy cream, cornstarch, arugula, dill, vegetable rice

Taken from recipes-plus.com/api/v2.0/recipes/16592 (may not work)