- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 300g basmati rice
- 1/2 cup (125ml) dry white wine
- 550ml Massel vegetable liquid stock
- 4 (about 150g each) snapper fillets, skin on
- 1/3 cup (50g) toasted slivered almonds
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped basil
- 1 tablespoon lemon juice
- Lemon wedges, to serve
- Baby spinach leaves, to serve
- Step 1Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute.
- Step 2Add rice and stir to coat the rice in oil. Add wine and simmer until almost evaporated. Add stock and bring to the boil. Reduce the heat to low and cook, covered, for 10 minutes. Remove from heat. Place a clean tea towel under the lid and set aside for 5 minutes to steam.
- Step 3Use a small, sharp knife to score the fish skin. Season with sea salt and ground black pepper. Heat remaining oil in a frying pan over high heat. Add fish, skinside down, and cook for 2 minutes or until skin is crisp. Turn and cook for a further 1-2 minutes or until just cooked through.
- Step 4Add almonds, parsley, basil and lemon juice to rice and season with salt and pepper. Use a fork to fluff the rice.
- Step 5Spoon among serving plates. Top with fish and serve immediately with a lemon wedge and baby spinach leaves, if desired.
- Low carb
- Low sugar
Pilaf, also called pilau, originated in the Middle East and Central Asia and can be served as a side dish or main meal. Depending on the local cuisine, it can contain vegetables, nuts, meats and spices.
- Author: Chrrisy Freer
- Image credit: Steve Brown
- Publication: Notebook: