Fish in egg and lemon sauce | Reader's Digest Australia

Ingredients

• 600 ml fish stock
• thinly pared strip of lemon zest
• 1 bay leaf
• 250 g baby carrots
• 250 g baby zucchini
• 500 g piece of firm white fish fillet, skinned and cut into 4 portions
• 2 teaspoons arrowroot
• juice of 1 lemon
• 1 egg
• salt and pepper
• Fresh herb pilaf
• 2 teaspoons extra virgin olive oil
• 1 tablespoon (20 g) butter
• 1 cup (200 g) long–grain white rice
• 600 ml boiling water
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh flat–leaf parsley