Three Cheese Fish Baked Rice

1. Peel and cut carrots and celery and chop spring onions into small pieces.

2. Slice fish into chunks and season with salt and white pepper before setting them aside.

3. Preheat oven to 200°C using the Top and Bottom Heat mode.

4. Blend celery and carrots with a handblender.

5. In another clean blender jar, blend onions, garlic and shallots.

6. In a medium non-stick pan, melt butter and fry corn kernels and blended carrots and celery. Add in half of the blended garlic, onions and shallots.

7. Once mixture is softened, add in beaten eggs and scramble to mix the ingredients well. Add in cooked white rice and stir-fry to coat rice with the beaten eggs.

8. Add spring onions, salt and white pepper and mix well, before transferring into a baking dish. Place fish slices on top of the rice.

9. In a small non-stick pan, melt butter and fry thyme and the remaining half of the blended garlic, onions and shallots.

10. Add in white wine (optional) and whipping cream and cook for 6 minutes until cream thickens.

11. Add cheddar and mozzarella cheese to the cream and stir well until they are melted and well-mixed.

12. Drizzle the melted cheese over the fish slices and top it off with grated parmesan. Bake the dish in the oven for 8 minutes, until it turns brown.

Extra-lightweight hand blender with a 600 watt motor, 12-speed settings and QuattroBlade four-winged blade for easy pureeing, blending and chopping.

Induction hobs generate heat only where it is needed, and its lower temperature also keep hands safe from burning. These features ensure safety, convenience and energy savings.