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Almond and herb pilaf with grilled fish
Almond and herb pilaf with grilled fish
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Summer-perfect almond herb pilaf with grilled fish - a light, easy dinner.
Ingredients:
  • 36.40 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 300g basmati rice
  • 125ml white wine
  • 550ml vegetable liquid stock
  • 4 (about 150g each) snapper fillets, skin on
  • 50g almond
  • 40.00 ml chopped flat-leaf parsley
  • 20.00 ml chopped basil
  • 21.00 gm lemon juice
  • Lemon wedges, to serve
  • Baby spinach leaves, to serve
Instructions:
  • In a large saucepan over medium heat, warm half of the oil. Sauté onion, stirring occasionally, for 5 minutes until softened. Stir in garlic and cook for another minute.
  • Coat the rice in oil by stirring, then simmer wine until almost evaporated. Pour in stock and bring to a boil. Reduce heat to low and cook covered for 10 minutes. Remove from heat, place a clean tea towel under the lid, and let it steam for 5 minutes.
  • Score fish skin with a small, sharp knife, then season with sea salt and ground black pepper. Heat the remaining oil in a frying pan over high heat. Cook fish skin-side down for 2 minutes until crisp, then flip and cook for another 1-2 minutes until cooked through.
  • Combine almonds, parsley, basil, and lemon juice with the rice. Season generously with salt and pepper. Fluff the rice using a fork.
  • Divide the mixture evenly among serving plates. Place the fish on top and garnish with a lemon wedge and baby spinach leaves, if preferred. Serve immediately.

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