Fish fillets with carrot rice

Fish fillets with lemon slices on a plate

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.

Category: Fish, Recipes
Servings:: 4
Prep Time:10 m
Cook Time:20 m
Total Time:2:30 h
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Units: Metric (Units: US)


  • 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)
  • For the rice:

  • 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)


  1. Season the fillets with lemon juice, sliced garlic and salt. Let marinate for about two hours.
  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.
  3. 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.
  4. Turn off the heat and serve.
Fish fillets with carrot rice
Nutrition facts
Serves 4
Per Serving:
Calories 715
Total Fat 32 g(49%)
Saturated Fat 6.5 g(32%)
Cholesterol 92 mg(31%)
Sodium 867 mg(36%)
Total Carbohydrate 80.5 g(27%)
Protein 28.5 g

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