Baked Fish with Shrimp, Vegetables and Basmati Rice (Ben)

Baked fish

• 6 - 8 firm white fish fillets (approx. 35 oz)
• 1 tsp fine sea salt, plus 1-2 pinches to season fillets, to taste
• 1 tsp freshly ground black pepper, plus 1-2 pinches to season fillets, to taste
• 3 ½ oz fresh baby spinach
• 14 oz fresh raw shrimp, peeled, deveined
  or 14 oz fresh mussels, well scrubbed and debearded
• 12 oz light whipping cream
• 7 oz goat cheese, in pieces
• 1 tbsp vegetable stock paste
• 2 mixed bell peppers, green and red, deseeded, julienned
• 35 oz water, to clean

Rice

• 14 oz white basmati rice
• 1 tsp fine sea salt, to taste
• 1 tsp freshly ground black pepper, to taste
• 1 ½ oz extra virgin olive oil
• 22 oz water
• 1 tbsp chicken stock paste