Easy Crumbed Fish with Lemon & Herb Risotto
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
7 Ingredients
Number of servings
4
- 4 pieces Birds Eye Southern blue whiting original crumb
- 1tablespoons extra virgin olive oil
- 250grams Sunrice white Calrose medium-grain rice
- 500milliliter Campbell's fish stock
- 250grams Woolworths frozen peas
- 1/2 bunch continental parsley, leaves picked
- 2 lemons
Nutrition per serving
1920kJ / 458Cal
1920 Kilojoules or 458 Calories
22% of daily energy intake*
Protein
16.7grams
Fat
12.0grams
Carbs
70.0grams
Sugars
6.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Forget fish fingers: this easy crumbed whiting is scrumptious alongside a pea-and-parsley rice.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray. Bake for 20 minutes or until cooked through.
Step 2 of 3
Meanwhile, heat oil in a large deep frying pan over medium-high heat. Add rice and cook for 2 minutes, stirring, until it becomes translucent. Gradually add stock. Cook, stirring for 20 minutes or until rice is tender, adding peas in the last 5 minutes of cooking time.
Step 3 of 3
Finely chop half of the parsley. Juice and finely grate rind from one lemon. Add juice, rind and chopped parsley to rice and stir to combine. Serve risotto with crumbed fish, remaining lemon cut into wedges and sprinkled with remaining parsley.
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