In a pan with some olive oil, sauté chopped onion, garlic & whole cherry tomatoes. Add in green olives, walnuts and 1g of the MAGGI® Khaleeji Seasoning. Set aside to cool completely.
Open fish fillet slightly from the center, season with salt and 1g of the MAGGI® Khaleeji Seasoning before stuffing it with the cherry tomato mixture.
Roll the fish fillet tightly in plastic wrap and let boil in hot water for 6 minutes. Allow to cool.
Once cool, remove the fish from plastic wrap and pan fry it with some butter for 2 minutes.
In a pot, bring water to a boil and add to it 3g of MAGGI® Khaleeji Seasoning.
Add in the washed rice and cook on low heat for 12-15 minutes or until rice is fluffy.
In another pan, sauté the spinach, onion, garlic.
Add in the cream and mandarin before bringing to a boil and blending until completely smooth. Set the sauce aside.
On a plate, serve the fish on a bed of spinach sauce and a side of Khaleeji rice.
