Shallow fry the cod in a little butter for 2 minutes on each side. Add the milk, coat the cod in parsley and chives and leave simmering on a low heat, turning once more.
Whilst this is cooking, boil a kettle, add a stock cube to 150 ml of boiling water, add to a saucepan, add the rice and turmeric, cover and simmer on a low heat for 10-15 minutes (depending on instructions on packet).
Steam the greens for 5 minutes.
Take the rice off the heat, stir with a fork until light and fluffy then cover and leave for 5 minutes.
Serve and enjoy!
Recipe Notes
This dish can be for lunch or dinner or when ever you fancy it. Simple. Tasty. Food