The fish is part of a balanced diet, essential in the meals of any family, this recipe of fish fillets is ideal for the whole family and is quite nutritious. Serve with carrot rice and salad.
![Fish fillets with lemon slices on a plate](https://www.foodfromportugal.com/content/uploads/2013/01/fish-fillets-carrot-rice.jpg)
TABLE OF CONTENTS
INGREDIENTS FOR FISH FILLETS WITH CARROT RICE
Here you'll find all the ingredients needed to make this recipe:
- Fish fillets
- Lemon juice
- Pepper
- Garlic
- Egg
- All-purpose flour
- Vegetable oil
- Salt
- Rice
- Carrot
- Olive oil
- Onion
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE FISH FILLETS WITH CARROT RICE
Step 1: Season the fillets with lemon juice, sliced garlic and salt. Let marinate for about two hours.
Step 2: Coat the fillets in beaten egg and then in flour. Heat a frying pan with vegetable oil. When the oil is hot, add the fillets and fry them on both sides. When they are fried, place them in a dish with absorbent paper.
Step 3:
For the rice: In a saucepan, add the olive oil, chopped onion, the carrot cut into small pieces and the chopped garlic. Sauté over low heat about 7 to 8 minutes. Add the rice and seasoned with salt. Stir and fry about a minute. Pour the water (twice the rice volume), stir and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 minutes.
Step 4: Turn off the heat and serve.
YOU MAY ALSO LIKE
- Hake fillets "à lagareiro"
- Breaded chicken steaks
- Breaded fish loins
- Baked breaded cod
- Breaded turkey
- Cod fillets
- Breaded rabbit
- Breaded escalopes
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Fish fillets with carrot rice
![Fish fillets with lemon slices on a plate](https://www.foodfromportugal.com/content/uploads/2013/01/fish-fillets-carrot-rice-300x222.jpg)
The fish is part of a balanced diet, essential in the meals of any family, this recipe of fish fillets is ideal for the whole family and is quite nutritious. Serve with carrot rice and salad.
- 600 grams (1 1/3 pounds) fish fillets
- Juice of one lemon
- Pepper (to taste)
- 3 cloves of garlic
- 1 egg
- All-purpose flour
- Vegetable oil for frying
- Salt (to taste)
- 250 grams (1 1/4 cups) rice
- 1 carrot
- 1 clove of garlic
- 50 ml (1/4 cup) olive oil
- 1 medium onion
- Salt (to taste)
- Season the fillets with lemon juice, sliced garlic and salt. Let marinate for about two hours.
- Coat the fillets in beaten egg and then in flour. Heat a frying pan with vegetable oil. When the oil is hot, add the fillets and fry them on both sides. When they are fried, place them in a dish with absorbent paper.
- For the rice:
In a saucepan, add the olive oil, chopped onion, the carrot cut into small pieces and the chopped garlic. Sauté over low heat about 7 to 8 minutes, stirring occasionally. Add the rice and seasoned with salt. Stir and fry about a minute. Pour the water (twice the rice volume), stir and boil over medium-high heat. When starts boiling, reduce to low heat and cook the rice for about 10 minutes. - Turn off the heat and serve.
Ingredients
For the rice: