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.
HOW TO PREPARE FISH FILLETS WITH CARROT RICE:
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: Place the olive oil, chopped onion, the carrot cut into small pieces and the chopped garlic in a saucepan and saute 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. Turn off the heat and serve.
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Loading...Ingredients
- 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)
For the rice:
Directions
- 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:
Place the olive oil, chopped onion, the carrot cut into small pieces and the chopped garlic in a saucepan and saute 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.
