Quick and Easy Tomato Poached Perch

This recipe can be made in 30 min and you only use 1 pan. A large covered skilled works best.1 lb. fresh perch fillets, cut in half if they are large
2 cups tomato juice
2-3 cups water
½ cup arborio rice
1 med onion chopped
2 cups fresh spinach chopped
1 or 2 garlic cloves, crushed
salt and pepper to taste
1 Tblspn chopped parsley

Put the tomato juice and 1 cup of water into the skillet. As it heats up, place the perch fillets in the center and the rice around it. . Add the onion, garlic and parsley. Cover and cook at medium heat for 15 minutes. Add spinach, salt and pepper. Move the rice around a few times as it cooks and add more water, as required; about ½ cup at a time. You don't want to let it dry out. It is important to keep the lid on for quicker cooking and moisture retention. Reduce the speed if it is boiling too hard. Cook until rice is al dente, or softer if you prefer.

Recipe compliments of Here's Cooking For You!