Anchovy Butter Fish With Rice Salad Recipe

Ingredients for Anchovy Butter Fish With Rice Salad

• Long Grain Rice
• Olive Oil
• White Fish Fillets
• Red Capsicum
• Spring Onions
• Lemon Zest
• Salt
• Pepper
• 1/2 cup steamed green beans
• 2 tablespoons butter
• Anchovy Fillets
• Lemon Juice
• Fresh Parsley

How to Make Anchovy Butter Fish With Rice Salad

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