Fish Fillet with Lemon Rice
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g rice (lon rain)
- 0.5 liter ½ broth
- 1 lemon (s), untreated
- 500 g fish fillet (s) (saithe)
- 30 g butter
- 100 g crabs
- salt
- 1 bunch dill, chopped
- pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Bring the broth to a boil. Add the rice and let it soak over medium heat for about 20 minutes.
- Rub the lemon peel, cut the lemon in half and squeeze out. Rinse and dry the fish and season with 1 tablespoon of lemon juice, salt and pepper. Melt the butter and fry the fish over medium heat for approx. 4 minutes on each side. Season the rice with the grated lemon zest, the remaining lemon juice, salt, pepper and chopped dill. Fold the crabs under the rice and let them get hot.
- Arrange fish in portions on top of the rice and serve.
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