Start your week with the fresh taste of this Persian-inspired fish recipe.
Ingredients
- 1 tablespoon boiling water
- 1/4 teaspoon saffron threads
- 1 cup fresh continental parsley leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh coriander leaves
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Olive oil, to grease
- 4 (about 150g each) firm white fish fillets
- 200g (1 cup) white rice
- 400g can brown lentils, rinsed, drained
- 2 tablespoons currants
- 2 tablespoons fresh continental parsley leaves, extra
- 2 tablespoons fresh mint leaves, extra
Method
- Step 1Place the water and saffron in a heatproof bowl. Set aside for 10 minutes to infuse. Process the saffron mixture, parsley, mint, coriander, lime juice and oil in a food processor until finely chopped.
- Step 2Cut four 30cm-long pieces of foil. Lightly brush 1 piece of foil with oil to grease. Place 1 fish fillet in the centre of the foil. Top with 1/4 of the herb mixture. Repeat with remaining foil, fish and herb mixture. Fold up to enclose fish. Preheat a barbecue grill on high. Add fish parcels and cook for 10-12 minutes or until the fish is cooked through.
- Step 3Cook the rice following packet directions. Combine the rice, lentils, currants, extra parsley and extra mint in a bowl. Season with salt and pepper. Serve with the fish.
- High protein
- Low fat
Nutrition
2040 kj
Energy
8g
Fat Total
1g
Saturated Fat
6g
Fibre
45g
Protein
57g
Carbs (total)
All nutrition values are per serve
Notes
Barbecuing fish in parcels with zesty lime and herbs traps in the flavour.
- Author: Chrissy Freer
- Image credit: Geoff Lung
- Publication: Australian Good Taste
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