Chicken
Fresh fish fillets coated in smoked paprika and pan-fried, served with a lemon dressed rice salad, topped with golden almonds.
1. Place rice and 1 stock cube into a saucepan, cover with x 1.5 amount of water (see notes). Cover with a lid, cook on lowest heat for 10-15 minutes. Remove from heat, stand for 5 minutes. Stir carefully with a fork.
2. Zest lemon and combine with 3 tbsp olive oil, crushed garlic, juice from 1/2 lemon, 1 tbsp vinegar, 1 tsp honey, salt and pepper.
3. Heat a large, dry frypan over medium-high heat and toast almonds for 2-3 minutes or until golden. Place in a small bowl and reserve pan for step 5.
4. Chop celery, carrots and parsley, slice spring onions. Toss in a large bowl together with shredded cabbage and cooked rice. Add dressing.
5. Reheat the frypan over medium-high heat. Coat fish fillets in 1 tbsp oil and 1 tsp smoked paprika. Add to pan and cook for 3-4 minutes on each side (depending on thickness) or until cooked through.
6. Serve dressed rice salad with smokey fish and remaining lemon cut into wedges.
2. Zest lemon and combine with 3 tbsp olive oil, crushed garlic, juice from 1/2 lemon, 1 tbsp vinegar, 1 tsp honey, salt and pepper.
3. Heat a large, dry frypan over medium-high heat and toast almonds for 2-3 minutes or until golden. Place in a small bowl and reserve pan for step 5.
4. Chop celery, carrots and parsley, slice spring onions. Toss in a large bowl together with shredded cabbage and cooked rice. Add dressing.
5. Reheat the frypan over medium-high heat. Coat fish fillets in 1 tbsp oil and 1 tsp smoked paprika. Add to pan and cook for 3-4 minutes on each side (depending on thickness) or until cooked through.
6. Serve dressed rice salad with smokey fish and remaining lemon cut into wedges.
Basmati Rice 300g
Lemon 1
Garlic 2 Cloves
Flaked Almonds 1 Packet (40g)
Celery Sticks 2
Carrots 2
Parsley 1/2 Bunch *
Spring Onions 1/3 Bunch *
Shredded Cabbage 1/2 Bag (200g) *
White Fish Fillets 2 Packets
*Ingredient also used in another recipe
From your pantry:
olive + oil for cooking, chicken stock cube (1), salt, pepper, honey, smoked paprika, white/red wine vinegar
Lemon 1
Garlic 2 Cloves
Flaked Almonds 1 Packet (40g)
Celery Sticks 2
Carrots 2
Parsley 1/2 Bunch *
Spring Onions 1/3 Bunch *
Shredded Cabbage 1/2 Bag (200g) *
White Fish Fillets 2 Packets
*Ingredient also used in another recipe
From your pantry:
olive + oil for cooking, chicken stock cube (1), salt, pepper, honey, smoked paprika, white/red wine vinegar
