Middle Eastern · Dinner
Rice with Fresh Herbs and White Fish (Dairy-Free)
White fish fillet gently poached over saffron-scented basmati rice mixed with fresh parsley, dill, and cilantro, finished with lemon zest and juice. Toasted cumin and garlic season the grain, while scallions add brightness. Served warm as a fragrant, herb-forward Middle Eastern one-bowl plate.
$7
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
536Calories
41.2gProtein
11.9gFat
66.8gCarbs
2.4gSugar
3.9gFiber
698mgSodium
90mgChol
1.9gSat Fat
980mgPotassium
110mgCalcium
3.8mgIron
2.6mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Rinse basmati rice under cold water until clear, pat fish fillet dry, season both sides with salt and pepper.
2
Bloom
Warm half the olive oil over medium heat, add garlic and cumin, cook 30 seconds until fragrant.
3
Simmer
Add rice and saffron to the pan, pour in fish stock, bring to a boil, cover and simmer on low heat 12 minutes.
4
Rest
Remove from heat, let rice sit covered for 5 minutes until grains separate easily when fluffed.
5
Poach
Heat remaining olive oil in a skillet over medium-low, lay fish fillet in gently, poach 4–5 minutes per side until opaque.
6
Finish
Fluff rice, fold in parsley, dill, cilantro, scallions, lemon zest, and half the lemon juice until evenly mixed.
7
Plate
Spoon herbed rice onto a plate, lay poached fish fillet on top, finish with remaining lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g white fish fillet
- 190g190g basmati rice, uncooked
- 480ml480ml fish stock or water
- 4 cloves4 cloves garlic
- 1/2 cup30g parsley
- 4 tbsp12g dill
- 4 tbsp8g cilantro
- 44 scallions
- 1/2 tsp1/2 tsp saffron threads
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp olive oil, divided
- 11 lemon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
