"When thinking herbs, think fresh" as Richard Olney wrote in his wonderful book Simple French Food. Fresh herbs are alive with essential aromatic oils, vitamins and vivid color. They transform even the simplest fish dishes into fresh and interesting centerpieces, all without adding fat or salt. Fish are the best source of protein with much lesser fat and carbohydrate. Herbs adds to its delicacy. This recipe is all about herbs and its uses in different forms, combined too make a complete meal.
Ingredients:
Fish Fillet: 2 long (any white fish fillet)
Long grain rice: 1/2 cup
Baby Potato: 250 grams
Yellow Onion: 1 small ( cut in julienne)
Garlic clove: 1( minced)
Star Anise: 1
Vegetable stock: 1 1/2 cups
Fresh Basil
Fresh Parsley
Black Pepper
Chili Flakes
Garlic powder
Kosher Salt
Lime Juice
Olive Oil
Butter
Breadcrumb: 1/4 cup
Parmesan cheese
Method
1) Cut baby potato into half and boil it for 15 minutes. Strain and keep dry. Add Salt, pepper, chili flakes, 1tsp olive oil, 1 tsp butter, garlic powder, 4table spoon finely chopped parsley and mix well. Put it in a baking tray on grill and fan combination to get a hard brown crust for 15 minute at 200 degree Celsius.
2) Marinate the fish fillet with garlic, pepper, salt and chili for 10 minutes. Heat some oil in a pan and cook the marinated fish both side for 1 minute each. Keep aside.
3) Heat some butter and olive oil in sauce pan. Add minced garlic, onion and star anise. Add rice after two minutes and fry until coated with oil and butter. Add boiling veg stock and let it cook until rice is soft and water runs dry. Turn off the heat and add finely chopped 1/2 cup fresh parsley and basil. Add 4table spoon lime juice. Season with salt and pepper. Mix well and cover the rice for 5 minute.
4) Add breadcrumb, 1 spoon butter, 4 spoon chopped parsley and basil and 2 spoon of shredded parmesan in a bowl.
5) To assemble the patter together, put the fish fillet at bottom of a baking dish. Spoon the herb pilaf over the fillet and top it up spreading the breadcrumb mixture evenly over it. Grill it at 250 degree Celsius for 6-7 minutes in a preheated oven.
6) Serve hot with some baked potato at the side and enjoy the herbal magic.
BON APPETIT...
Ingredients:
Fish Fillet: 2 long (any white fish fillet)
Long grain rice: 1/2 cup
Baby Potato: 250 grams
Yellow Onion: 1 small ( cut in julienne)
Garlic clove: 1( minced)
Star Anise: 1
Vegetable stock: 1 1/2 cups
Fresh Basil
Fresh Parsley
Black Pepper
Chili Flakes
Garlic powder
Kosher Salt
Lime Juice
Olive Oil
Butter
Breadcrumb: 1/4 cup
Parmesan cheese
1) Cut baby potato into half and boil it for 15 minutes. Strain and keep dry. Add Salt, pepper, chili flakes, 1tsp olive oil, 1 tsp butter, garlic powder, 4table spoon finely chopped parsley and mix well. Put it in a baking tray on grill and fan combination to get a hard brown crust for 15 minute at 200 degree Celsius.
2) Marinate the fish fillet with garlic, pepper, salt and chili for 10 minutes. Heat some oil in a pan and cook the marinated fish both side for 1 minute each. Keep aside.
3) Heat some butter and olive oil in sauce pan. Add minced garlic, onion and star anise. Add rice after two minutes and fry until coated with oil and butter. Add boiling veg stock and let it cook until rice is soft and water runs dry. Turn off the heat and add finely chopped 1/2 cup fresh parsley and basil. Add 4table spoon lime juice. Season with salt and pepper. Mix well and cover the rice for 5 minute.
4) Add breadcrumb, 1 spoon butter, 4 spoon chopped parsley and basil and 2 spoon of shredded parmesan in a bowl.
5) To assemble the patter together, put the fish fillet at bottom of a baking dish. Spoon the herb pilaf over the fillet and top it up spreading the breadcrumb mixture evenly over it. Grill it at 250 degree Celsius for 6-7 minutes in a preheated oven.
6) Serve hot with some baked potato at the side and enjoy the herbal magic.
BON APPETIT...
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