Lemon Rice with smokey fish

25 Min
pretty easy
4 People
Rating starstarstarstarstar
Fresh fish fillets coated in smoked paprika and pan-fried, served with a lemon dressed rice salad, topped with golden almonds.
1. Place rice and 1 stock cube into a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.

2. Zest lemon and combine with 3 tbsp olive oil, crushed garlic, juice from 1/2 lemon, 1 tbsp vinegar, 1 tsp honey, salt and pepper.

3. Heat a large, dry frypan over medium-high heat and toast almonds for 2-3 minutes or until golden. Place in a small bowl and reserve pan for step 5.

4. Chop celery, carrots and parsley, slice spring onions. Toss in a large bowl together with shredded cabbage and cooked rice. Add dressing.

5. Reheat the frypan over medium-high heat. Coat fish fillets in 1 tbsp oil and 1 tsp smoked paprika. Add to pan and cook for 3-4 minutes on each side (depending on thickness) or until cooked through.

6. Serve dressed rice salad with smokey fish and remaining lemon cut into wedges.
Basmati Rice 300g
Lemon 1
Garlic 2 Cloves
Flaked Almonds 1 Packet (40g)
Celery Sticks 2
Carrots 2
Parsley 1/2 Bunch *
Spring Onions 1/3 Bunch *
Shredded Cabbage 1/2 Bag (200g) *
White Fish Fillets 2 Packets

*Ingredient also used in another recipe

From your pantry:
olive + oil for cooking, chicken stock cube (1), salt, pepper, honey, smoked paprika, white/red wine vinegar