Snapper with lentil pilaf

Snapper with lentil pilaf


As well as healthful fish, this filling meal has the benefits of basmati rice and lentils.

The ingredient of Snapper with lentil pilaf

  1. 150g (2/three cup) dried brown lentils, rinsed, tired
  2. 100g (half cup) Basmati rice
  3. Olive oil spray
  4. 1 big onion, halved, thinly sliced
  5. three garlic cloves, thinly sliced
  6. 1 1/2 teaspoons ground cumin
  7. 1 bunch silver beet, white stems removed, washed, dried, finely shredded
  8. 2 tablespoons fresh lemon juice
  9. 4 (approximately 600g) pores and skin-on snapper fillets
  10. Lemon wedges, to serve

The instruction how to make Snapper with lentil pilaf

  1. Cook the lentils in a massive saucepan of boiling water for 10 mins. Add the rice and cook dinner for a similarly 10 minutes or till the lentils and rice are gentle. Rinse underneath bloodless walking water. Drain.
  2. Meanwhile, spray a huge frying pan with olive oil spray. Heat over medium warmth. Add the onion and prepare dinner, stirring once in a while, for 10 mins or till golden. Add garlic and cumin and cook, stirring, for 1 minute or till fragrant. Add silver beet and cook, stirring, for 5 minutes or till the silver beet wilts.
  3. Stir the lentil combination and lemon juice into the silver beet combination. Season with pepper. Cover with foil to keep heat.
  4. Spray a massive frying pan with olive oil spray. Heat over medium warmth. Add the snapper and cook, skin-aspect down, for 2 mins. Turn and cook for a further 1-2 minutes or till the flesh flakes when examined with a fork within the thickest element.
  5. Divide pilaf amongst serving plates. Top with snapper. Serve with lemon wedges.

Nutritions of Snapper with lentil pilaf

fatContent: 379.293 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 4 grams sugar
cholesterolContent: 44 grams protein
sodiumContent: 92 milligrams cholesterol


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