Lemon rice pilaf with black peppered fish
The taste is fresh, peppery and satisfying.
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Loading... Ingredients
- Black peppered fish
- 4 medium size fillets of any white flaky fish
- 5 ml (1 tsp) ground black pepper
- 5 ml (1 tsp) sea salt
- 30 ml (2 tbsp) olive oil
- 20 ml (4 tsp) olive oil
- 1 medium onion, finely chopped
- 5 ml (1 tsp) garlic paste
- 400 ml Spekko Long Grain Parboiled Rice
- 750 ml (3 cups) chicken stock
- 50 ml fresh lemon juice
- 30 ml (2 tbsp) finely chopped Italian flat leafed parsley
- 30 ml (2 tbsp) butter, melted
- ground black pepper and sea salt
Lemon and garlic rice pilaf
Method
- Heat olive oil in a pan over moderate heat
- Add onion and sauté until translucent and soft. Add garlic paste and continue to cook for 1 minute.
- Add rice and stir, allow cooking for a further 1 minute until all rice grains are coated with this oil and onion mixture.
- Pour in the stock, cover and cook for 12-15 minutes or until all the stock has been absorbed and the rice is cooked.
- Stir in the lemon juice, parsley, salt and pepper to season. Remove from heat when all the liquid has been absorbed by the rice grains.
- Brush fish with olive oil. Season with salt and pepper.
- Heat oil in a frying pan and fry on high heat for 2-3 minutes on each side.
- Place fish over the rice pilaf and drizzle with melted butter. Garnish with fresh chopped flat leaf parsley.
Make the pilaf first