Oven-grilled fish with Lemon Pilaf
Crispy skin and delicate flesh, Angelfish grilled in the oven with white wine and garlic served on lemon pilaf is a delicious, healthy dinner option.
Servings 4
Ingredients
for the lemon pilaf
- 2 tablespoons butter
- 1 red onions finely chopped
- 2 garlic cloves crushed
- zest and juice of 1 lemon
- 2 cups Basmati rice
- 4 cups water/stock
- salt & freshly cracked white pepper to taste
for the fish
- 4 x fillets fish of your choice skin on (I used Angelfish)
- 1 cup white wine
- 2 garlic cloves sliced
- handful fresh parsley
- salt to taste
Instructions
- To make the pilaf, fry the onion and garlic in the butter (add a drop of oil to stop the butter from burning) until soft and translucent.
- Add the lemon zest and fry for another 30 seconds before adding the rice.
- Stir the rice to coat in the aromatics then pour in the water/stock and lemon juice.
- Season to taste and cover with a lid.
- Allow to simmer for 10 minutes until the liquid has been absorbed and the rice is almost cooked.
- Stir the rice with a fork (a spoon will mash the rice), lightly.
- Place a lid on the pot, turn off the heat and allow to steam until ready to eat. Before serving, fluff with a fork again and adjust seasoning.
- To cook the fish, pre-heat the grill of your oven to hot.
- Place the fish on a shallow baking tray, skin up. Add the white wine and scatter over the sliced garlic and parsley. Season the fish and place in the oven.
- Allow to grill until the skin is crisp and the fish is cooked but still moist.
- Serve the fish on the rice and drizzle over some of the white wine from the roasting tray.