Baked Fish with Parsley Rice Recipe
Baked Fish with Parsley Rice! - A delightfully tasty seafood and rice combination that you wouldn’t want to miss! Try the Baked Fish with Parsley Rice. You will love it!
Ingredients
| Long grain rice | 225 Gram | |
| Water | 500 Milliliter | |
| Salt | 5 Milliliter | |
| Parsley | 10 Gram, chopped | |
| Butter margarine | 75 Gram | |
| Tomatoes | 675 Gram, chopped | |
| Pinch ground (powdered) nutmeg | ||
| White fish | 450 Gram | |
| Garlic salt | 1 Pinch | |
| Pinch basil | ||
| Breadcrumbs | 50 Gram | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1 Preheat the oven to 200°C, 400°F, gas 6.
2 Put the rice, water and salt in a pan, bring to the boil and stir once.
Lower the heat to a simmer, cover and cook for 15 minutes or until the rice is tender and all the liquid is absorbed.
3 Add the chopped parsley and 25 g (1 oz) (2 tablespoons) of the fat to the rice and mix well.
4 Grease an ovenproof dish with 25 g (1 oz) (2 tablespoons) of the fat and place half the rice in the bottom.
Cover with half of the tomatoes and season with salt, pepper and nutmeg.
5 Cut the fish into small thin slices and place on top of the tomatoes.
Season with salt, pepper, garlic salt and basil, cover with the remaining tomatoes and rice.
6 Season the breadcrumbs and sprinkle them over the top.
Dot with the rest of the fat and cover with foil.
Bake in the preheated oven for 20 minutes.
7 Remove the foil and place under a hot grill (broiler) for 2-3 minutes until browned on top.
2 Put the rice, water and salt in a pan, bring to the boil and stir once.
Lower the heat to a simmer, cover and cook for 15 minutes or until the rice is tender and all the liquid is absorbed.
3 Add the chopped parsley and 25 g (1 oz) (2 tablespoons) of the fat to the rice and mix well.
4 Grease an ovenproof dish with 25 g (1 oz) (2 tablespoons) of the fat and place half the rice in the bottom.
Cover with half of the tomatoes and season with salt, pepper and nutmeg.
5 Cut the fish into small thin slices and place on top of the tomatoes.
Season with salt, pepper, garlic salt and basil, cover with the remaining tomatoes and rice.
6 Season the breadcrumbs and sprinkle them over the top.
Dot with the rest of the fat and cover with foil.
Bake in the preheated oven for 20 minutes.
7 Remove the foil and place under a hot grill (broiler) for 2-3 minutes until browned on top.
Chef
