Fried fish fingers on vegetable rice

Name: Fried fish fingers on vegetable rice
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (425 ml) peeled tomatoes; 250 g Spring onions; 1 Onion; 45 g Butter or margarine; 250 g Long grain rice; 600 ml Vegetable broth (instant); 7-10 Tbsp Salt; 2 packs frozen fish fingers (10 pieces each, 300 g); 1 collar Dill; 7-10 Tbsp Pepper; 75 g grated, medieval Gouda cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (425 ml) peeled tomatoes
250 g Spring onions
1 Onion
45 g Butter or margarine
250 g Long grain rice
600 ml Vegetable broth (instant)
7-10 Tbsp Salt
2 packs frozen fish fingers (10 pieces each, 300 g)
1 collar Dill
7-10 Tbsp Pepper
75 g grated, medieval Gouda cheese

Directions

1
Drain the tomatoes on a sieve and collect the juice. Dice the tomatoes and add them back to the tomato juice. Clean and wash spring onions and cut into rings. Peel and chop the onion. Heat 15 g fat in a wide, ovenproof pan and fry the onions in it until translucent. Add rice, also fry briefly and deglaze with broth. Add 1 tsp salt and spring onions and bring to the boil.
2
Cover and let it swell for about 20 minutes at low heat. In the meantime, heat the remaining fat in another pan, add the frozen fish fingers and fry over medium heat for 5-8 minutes while turning. Wash the dill, dab dry and chop finely, except for a little to garnish. Add tomatoes and dill to the finished rice and season with salt and pepper. Place fish fingers in a circle, close together on the rice and sprinkle with cheese. Bake in a preheated oven (electric: 200°C/ gas: level 3) for 10-15 minutes. Serve garnished with dill