Recipe

Lemon garlic fish with rice salad

Jun 27, 2013 2:00pm
  • 20 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Lemon garlic fish
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon smoked paprika
  • 1 tablespoon vegetable or olive oil
  • 4 160 g firm white fish fillets
  • lemon wedges, to serve
Rice salad
  • 1 cup brown rice
  • 3芹菜切碎
  • 1 small red capsicum, finely chopped
  • 1/2 cup chopped flat-leaf parsley
  • 1/4 cup walnuts, toasted, finely chopped
  • 2 tablespoon vegetable or olive oil
  • 2 tablespoon lemon juice
  • 1 clove garlic, crushed

Method

Rice salad
  • 1
    有限公司ok rice in a large saucepan of boiling water for 25 minutes or until tender. Drain. Rinse under cold water. Drain well. Set aside to cool.
  • 2
    有限公司mbine rice, celery, capsicum, parsley and walnuts in a large bowl. Add rice and toss to combine.
  • 3
    Whisk oil, juice and garlic in a small jug; pour over salad. Toss to coat salad. Arrange on a plate.
Lemon garlic fish
  • 4
    有限公司mbine zest, juice, garlic, paprika and oil in a small bowl. Add fish. Turn to coat.
  • 5
    Heat a large oiled frying pan over moderate heat. Cook fish for 2-3 minutes each side or until just cooked.
  • 6
    Serve fish over salad, with lemon wedges.

Notes

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don't leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing.

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