Each serving provides :
- Calories: 559
- Fat: 20 g
- Protein: 56 g
- Carbs: 41 g
Serves: 2
- Antibacterial
- Antioxidants
- Omega-3
Ingredients
- 1 onion, finely chopped
- 1 tbsp. expeller-pressed coconut oil
- 2 tbsp. cumin powder
- 1 large carrot, shredded
- ½ cup rice
- 2 cups organic chicken stock
- Sea salt and pepper
- 2 white fish filets (7 oz. each)
- 1 tbsp. olive oil
- 1 organic lemon (for zest and juice)
- Fresh coriander, chopped
Instructions
1. Preheat the oven to 400°F. In a pan, brown the onions in oil for 2-3 min. Add the cumin and carrots, and cook for 2 more minutes. Add the rice and chicken stock. Add salt and pepper to taste.
2. Bring to a boil, cover and simmer over low heat for 15 min.
3. Season the white fish filets with salt and pepper, and brush with olive oil. Add the lemon zest, half the coriander and half the lemon juice. Set in oven for 10-12 min or until the flesh can be detached with a fork.
4. Serve the fish over the pilaf rice, adding the rest of the coriander and the rest of the lemon juice. Add salt and pepper to taste.
Prep time: 10 minutes
Cooking time: 15 minutes
