Fine fish pan

Name: Fine fish pan
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 1/2 package (300 g) frozen peas; 4 (approx. 300 g) medium-sized tomatoes; 500 g Saithe fillet; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Pepper; 3-4 Tbsp Oil; 1/2 bunch Parsley; 7-10 Tbsp Lemon wedges

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Salt
1/2 package (300 g) frozen peas
4 (approx. 300 g) medium-sized tomatoes
500 g Saithe fillet
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Pepper
3-4 Tbsp Oil
1/2 bunch Parsley
7-10 Tbsp Lemon wedges

Directions

1
Cook the rice in salt water for about 20 minutes. Cook peas in boiling salted water for about 4 minutes, drain. Wash, clean and chop the tomatoes. Wash fish, dab dry and cut into cubes.
2
Sprinkle with lemon juice and season with salt and pepper. Heat oil in a pan and fry the fish pieces in it at medium heat until golden brown. Remove from the pan. Drain the rice well and fry in the frying fat for about 8 minutes.
3
2 minutes before the end of the frying time, add peas and tomatoes and cook. Season to taste with salt and pepper. Finally, carefully mix in the fish pieces and heat up again briefly. Wash parsley, dab dry and chop the leaves finely, except for some garnish.
4
Arrange fish pan on plates and serve sprinkled with parsley. Garnish as desired with parsley and lemon wedges.