Anchovy Butter Fish With Rice Salad Recette

Craving a delicious and affordable meal? This vibrant Anchovy Butter Fish with Zesty Rice Salad recipe, inspired by New Idea magazine, delivers big on flavor without breaking the bank! For under $4 per serving, enjoy flaky fish complemented by a zesty rice salad and rich anchovy butter. A quick and easy weeknight dinner ready in under 30 minutes!

Préparation 15 min

Cuisson 25 min

Calories 395.1 kcal

Protéines 44g

Note Soyez le premier

194

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Anchovy Butter Fish With Rice Salad

1 cup uncooked long-grain rice
2 tablespoons olive oil
2 (4-6 ounce) white fish fillets
1/2 cup chopped red capsicum
1/4 cup chopped onion
zest of 1/2 lemon
salt, to taste
freshly ground black pepper, to taste
1/2 cup green beans
2 tablespoons butter
2-4 anchovy fillets
lemon juice
1 tablespoon fresh parsley
1 teaspoon anchovy juice
water

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Anchovy Butter Fish With Rice Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Anchovy Butter Fish With Rice Salad

Cook 1 cup of rice in a large saucepan of boiling, salted water until tender (about 15-20 minutes).
Rinse the cooked rice under cold water until cool.
Drain the rice well.
Place the drained rice in a large bowl.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Season 2 (4-6 oz) fish fillets with salt and pepper. Cook the fish for 3-4 minutes per side, or until cooked through.
Remove the fish from the pan and cover to keep warm.
Wipe the pan clean and add another 1 tablespoon of olive oil.
Add 1/2 cup chopped capsicum (bell pepper) and cook until softened (about 5 minutes).
Add 1/4 cup chopped onion and the zest of 1/2 lemon, stirring for 1 minute.
Add the capsicum and onion mixture to the rice.
Season the rice salad with salt and pepper to taste.
To make the anchovy butter: melt 2 tablespoons of butter in a small frying pan over low heat.
Add 2-4 anchovy fillets (depending on preference) and 1 teaspoon of anchovy juice.
Cook, stirring for 1 minute, until the anchovies are broken down and incorporated into the butter.
Remove from heat and stir in 1 tablespoon of chopped fresh parsley.
Serve the fish over the rice salad, alongside 1/2 cup of steamed green beans.
Drizzle generously with the anchovy butter.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

36g

Carbs

13g

Recipe Categories (Choose a category and find related recipes!)

Salads Main Courses Main Dish / Dinner Seafood Mediterranean Healthy Gluten Free 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation South West Pacific Main Dish Seafood Australian Easy Fish Dietary Low Sodium Low In Something

Questions fréquentes

Combien de temps faut-il pour préparer Anchovy Butter Fish With Rice Salad ?

Anchovy Butter Fish With Rice Salad prend environ 40 minutes du début à la fin — environ 15 minutes de préparation et 25 minutes de cuisson.

Combien de calories contient Anchovy Butter Fish With Rice Salad ?

Anchovy Butter Fish With Rice Salad contient environ 395.1 calories par portion, avec environ 44 g de protéines, 13 g de glucides et 23 g de lipides.

De quels ingrédients ai-je besoin pour Anchovy Butter Fish With Rice Salad ?

Les principaux ingrédients de Anchovy Butter Fish With Rice Salad sont Long Grain Rice, Olive Oil, White Fish Fillets, Red Capsicum, Spring Onions, Lemon Zest. Consultez la liste complète avec les quantités ci-dessus.