Ingredients for 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
- 0 lemon juice
- 1 tablespoon fresh parsley
- 1 teaspoon anchovy juice
- water
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How to Make 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
8g
Fat
36g
Carbs
13g
