Anchovy Butter Fish With Rice Salad |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from the Australian magazine, New Idea. By their calculations, this comes in at just $3.95 per serve! 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 |
1/4 cup lemon juice |
1 tablespoon fresh parsley, finely chopped |
Directions:
1. Cook rice in a large saucepan of boiling, salted water until tender. Rinse under cold water. Drain well. lace in a large bowl.
2. Heat oil in a large non-stick pan. Cook fish both sides. Remove and cover to keep warm.
3. Clean and oil pan. Cook capsicum until soft. Add onions and rind, stirring for 1 minute. Add mixture to rice. Season with salt and pepper.
4. To make anchovy butter, melt butter in a frying pan. Add anchovies and juice. Cook, stirring for 1 minute to break up anchovies. Remove from heat. Stir in parsley.
5. Serve fish over rice with green beans. Drizzle with anchovy butter.4.
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