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Lemon Fish and Rice

By Chelsea Sugar
Lemon Fish and Rice
4 servings
  • 2 reviews

  • Difficulty Easy
  • Prep time 15 mins
  • Cooking time 3 mins
  • Serves
    4
Ingredients

    4 medium sized fish fillets, boned and skinned
    100 g butter
    1 — 2 cloves garlic, crushed (1/2 teaspoon crushed)
    4 cups cooked rice, well drained
    grated rind and juice of 2 lemons
    1/2 cup finely chopped parsley
    salt and freshly ground black pepper

Method

    Rinse the fish fillets in cold water and dry with paper towels. Slice the fish into thin strips or fingers, about ½ cm thick.

    Heat a large non stick frying pan. Add the butter and garlic. Heat until the butter is sizzling then add the fish. Stir the fish gently and keep the pan hot and sizzling. Cook for 1 minute only. Add the cooked rice, lemon rind and juice and the parsley. Cook for one more minute to heat through. Add salt and freshly ground black pepper to taste and serve immediately.

    Tip: This mixture is great in pita breads or warm burger buns. You can add extra vegetables like frozen corn or chopped tomatoes. Add these at the end when you add the rice and parsley.

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Reviews

Average Rating
52
(2 reviews)


Absolutely delicious dish, flavoursome and light
A must in our household now

Excellent recipe! Prefect with steamed broccoli and a glass of Sauvignon Blanc.

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