Middle Eastern · Dinner
Rice with Fresh Herbs and White Fish
White fish fillet is pan-seared then flaked over basmati rice cooked with lemon zest, garlic and dill. Fresh parsley, mint and scallion are folded through the warm rice off the heat, finished with olive oil and served with a lemon wedge for squeezing.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
565Calories
42.3gProtein
16.9gFat
63.8gCarbs
2.4gSugar
4.9gFiber
710mgSodium
90mgChol
2.6gSat Fat
1150mgPotassium
140mgCalcium
4.8mgIron
2.1mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
gluten-free
Instructions
1
Prep
Pat the white fish fillet dry, season both sides with salt and black pepper, and set aside.
2
Sauté
Warm half the olive oil in a small saucepan over medium heat, add the garlic, minced, and sauté 30 seconds until pale gold.
3
Simmer
Stir in the basmati rice to coat, add water and 1/4 tsp salt, bring to a boil over high heat, cover, reduce to low and simmer 12 minutes until water is absorbed.
4
Rest
Remove from heat and let the covered rice sit undisturbed for 5 minutes.
5
Sear
Heat the remaining olive oil in a small skillet over medium-high heat and sear the fish fillet 3 to 4 minutes per side until opaque and flakes easily.
6
Fold
Uncover the rice, add the lemon zest, dill, parsley, mint and scallion, and fold gently until herbs are evenly distributed.
7
Plate
Spoon the herbed rice onto a plate, flake the seared fish over the top, and serve with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 1 cup190g basmati rice, uncooked
- 2 cup480ml water
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp olive oil, divided
- 1/2 cup20g fresh dill
- 1/2 cup20g fresh parsley
- 4 tbsp4 tbsp fresh mint
- 22 scallion
- 11 lemon, zested and cut into a wedge
- 1/2 tsp1/2 tsp salt, plus more for seasoning fish
- 1/4 tsp1/4 tsp black pepper
