adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Snapper with lentil pilaf
Snapper with lentil pilaf
0 Likes
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Nutritious fish served with aromatic basmati rice and protein-packed lentils.
Ingredients:
  • 150g (2/3 cup) dried brown lentils, rinsed, drained
  • 100g (1/2 cup) Basmati rice
  • Olive oil spray
  • 1 large onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 3.75 gm ground cumin
  • 1 bunch silver beet, white stems removed, washed, dried, finely shredded
  • 42.00 gm fresh lemon juice
  • 4 (about 600g) skin-on snapper fillets
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan, boil lentils for 10 minutes. Then, add rice and continue cooking until both are tender. Rinse with cold water and drain.
  • Spray a large frying pan with olive oil spray and heat over medium heat. Sauté the onion for 10 minutes until golden, then add garlic and cumin and cook for 1 minute until fragrant. Finally, add silver beet and cook for 5 minutes until wilted.
  • Combine the lentil mixture and lemon juice with the silver beet mixture. Season with pepper and cover to keep warm.
  • Coat a large frying pan with olive oil spray and warm over medium heat. Place the snapper skin-side down and sear for 2 minutes. Flip the fish and cook for an additional 1-2 minutes, or until the flesh easily flakes with a fork.
  • Plate the pilaf individually. Place the snapper on top and garnish with lemon wedges.

Similar Recipes