Anchovy Butter Fish With Rice Salad Recipe

Name: Anchovy Butter Fish With Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup long grain rice; 1 tablespoon olive oil; 4 firm white fish fillets; 1 red capsicum, thinly sliced; 3 green spring onions, thinly sliced; 3 teaspoons lemon zest; salt; pepper; steamed green beans, to serve; 50 g butter; 4 anchovy fillets, drained; ¼ cup lemon juice; 1 tablespoon fresh parsley, finely chopped

Servings: persons

1 cup long grain rice
1 tablespoon olive oil
4 firm white fish fillets
1 red capsicum, thinly sliced
3 green spring onions, thinly sliced
3 teaspoons lemon zest
salt
pepper
steamed green beans, to serve
50 g butter
4 anchovy fillets, drained
¼ cup lemon juice
1 tablespoon fresh parsley, finely chopped

1
Cook rice in a large saucepan of boiling, salted water until tender.
2
Rinse under cold water.
3
Drain well.
4
lace in a large bowl.
5
Heat oil in a large non-stick pan.
6
Cook fish both sides.
7
Remove and cover to keep warm.
8
Clean and oil pan.
9
Cook capsicum until soft.
10
Add onions and rind, stirring for 1 minute.
11
Add mixture to rice.
12
Season with salt and pepper.
13
To make anchovy butter, melt butter in a frying pan.
14
Add anchovies and juice.
15
Cook, stirring for 1 minute to break up anchovies.
16
Remove from heat.
17
Stir in parsley.
18
Serve fish over rice with green beans.
19
Drizzle with anchovy butter.4.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup long grain rice, 1 tablespoon olive oil, 4 firm white fish fillets, 1 red capsicum, thinly sliced, and more.

Yes, Anchovy Butter Fish With Rice Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Anchovy Butter Fish With Rice Salad

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