FRIED FISH FILLET WITH RICE PILAF, EASY AND DELICIOUS
Super easy dinner recipe with a zing from grassy, zesty, and pungent gremolata served with savory "holy" brown rice pilaf.
Print
Pin
Servings: 4 Serving
Calories: 372kcal
Equipment
- Large heavy duty frying pan, Medium cooking pan
Ingredients
Brown rice pilaf
- 1 ½ Cup (300 grams) Brown rice basmati, or any long-grain rice, rinsed
- 2 Tablespoon Butter
- ½ Cup (70 grams) Red bell pepper, diced
- ½ Cup (50 grams) Celery, diced
- ½ Cup (26 grams) Cooking onion, diced
- 1 Teaspoon Dried thyme
- 2 Bayleaf
- ¼ Teaspoon salt (pink salt, preference)
- 3 cups chicken stock, vegetable stock or water
- 8 Stems Parsley, Finely chopped ( stems and leaves separated)
Gremolata
- 1 Cup Parsley, finely chopped (packed)
- 2 Cloves Garlic, minced
- 1 Large Lemon zest and 2 tablespoon juice
- 2 Tablespoon Olive oil
- ¼ Teaspoon Salt
- ¼ Teaspoon Freshly grind pepper
- 1 Teaspoon Chilli flakes
Fried Fish
- 4 Fillet 6 to 8 oz Basa fish fillet, thawed and dried with a paper towel
- 3 Tablespoon Freshly squeezed lemon juice
- 2 Teaspoon Garlic powder
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Oregano
- ½ Teaspoon Salt (pink salt or sea salt)
Garnish
- Lemon slices
Instructions
For the rice pilaf
- In medium-high heat, Place the pot and melt the butter. Add the rice, stirring until it smells toasted and nutty, about 3 minutes. Add the onions, celery, bell pepper, and parsley stems. Stir to combine and lower the heat to medium-low. Let the vegetable sweat, releasing its flavor until it caramelizes creating the soul of your dish, then add the thyme and bay leaf.
- Turn the heat on high, add the stock, scraping and stirring all the brown bits sticking at the bottom of the pot. As soon as the bubbles start to appear at the sides of the pot, put the lid on, lower the heat to low, and let it simmer until all the liquid is absorbed. Resist the urge of removing the lid and stirring the rice while cooking. Check it just once after 25 minutes using a spoon or a wooden spatula by cutting at the middle of the cooking rice then gently push in one side to see how much water is left (no stirring, just take a peek). Bring back the lid and continue cooking for another 5 minutes if there is more liquid left. It will take about 30 minutes to cook. Take the pot off from the heat (do not open the lid), and let it rest for 10 minutes undisturbed. When you're all set, remove the lid, add the remaining chopped parsley leaves, and fluff using a fork.
For the Gremolata
- Combine all the ingredients in a large bowl, cover, and set aside away from your working area.
For the fish
- Drizzle the lemon juice into the fish.
- Combine all the dry ingredients and sprinkle all over the fish as you gently press to adhere.
- Place the large frying pan over high heat and add 2 tablespoons of cooking oil. When the oil is hot, gently slide fish and fry for 30 seconds, lower the heat to medium heat and continue cooking for another 2-3 minutes on each side.
Assembly
- Scoop the cooked rice pilaf on the plate, arrange the fish on top and spread a generous amount of gremolata on top of the fish, garnish with a slice of lemon and serve with any vegetables of your choice. Pass the remaining gremolata. ENJOY!
Notes
- Leftover rice pilaf freezes well and perfect for fried rice for another delicious meal.
- Make extra Gremolata, complements mostly everything.
- Note this: Long grain brown rice cooks between 30 - 35 minutes and white ling grain rice cooks between 12-15 minutes.
Nutrition
Calories: 372 kcal (19%)Carbohydrates: 25 g (8%)Protein: 29 g (58%)Fat: 17 g (26%)Saturated Fat: 6 g (38%)Trans Fat: 1 gCholesterol: 109 mg (36%)Sodium: 892 mg (39%)Potassium: 793 mg (23%)Fiber: 3 g (13%)Sugar: 3 g (3%)Vitamin A: 2446 IU (49%)Vitamin C: 55 mg (67%)Calcium: 85 mg (9%)Iron: 3 mg (17%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟