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Place the rice and 500 ml of water in a large pan. Scatter over the basil and season to taste.
Add the fish pieces and scatter the cherry tomatoes over the fish. Put the lid on the pan and boil for 20 minutes on a medium to high heat, or until the rice is cooked through.
Remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
Spoon dollops of cottage cheese over and garnish with fresh basil.
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