Informations supplémentaires
30 min.
|
670 kcal
|
easy
|
|
Printable version
1. Setup
Thinly slice the mushrooms. Chop the parsley, shallot and capers. Prepare 3 2P | 4 3P tbsp. of butter for step 4.
2. Cook the rice
Rinse the rice. Heat a drizzle of oil in a saucepan over medium high heat. Cook the shallot and mushrooms for 3-4 minutes. Add the rice and green peas and mix well. Add the broth cube and 2 2P | 3 3P cups of water and bring to a boil. Cover and cook for 12-14 minutes over low heat until the rice is cooked.
3. Cook the fish
Put the flour on a plate and season with salt and pepper. Coat the fish with the flour. Shake the fish to remove the excess flour. Heat a drizzle of oil in a skillet over medium high heat. When the oil is hot, cook the fish for 2-3 minutes on each side until browned. Remove from the skillet.
4. Make the sauce
Add the reserved butter, capers and the juice of half a lemon to the pan. Cook 2-3 minutes over medium low heat. Add half of the parsley and mix.
5. Plate your dish
Serve the fish with the butter sauce and the rice. Garnish with the remaining parsley and lemon juice to taste. Bon appétit!
2unitCod Sirloin(s)
140gBasmati Rice
80gGreen Peas
1unitVegetable Broth Cube(s)
100gWhite Medium Mushroom
0.5unitLemon
15mlCapers
1unitShallot
20gAll-Purpose Flour
1unitFresh Italian Parsley
What you need
pan, saucepan, spatula, plate
670 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
27g
42%
cholesterol
119mg
40%
fiber
5g
20%
protein
36g
saturated
13g
65%
sodium
217mg
9%
sugar
4g
trans
1g