Fish with Rice Recipe

Here are the ingredients for our dish at a glance.

Prepare the tomatoes:

Place the small tomatoes on the panicle in a roaster, marinate with olive oil, sugar, salt and pepper.

Cook in the oven at 220°C for about 15-25 minutes.

Keep a part of the tomatoes warm in the oven until serving.

Place the plates in the oven to serve.

Switch off the oven!

Use the rest of the tomatoes for the tomato sauce.

Add the tomato stock from the roaster, season with salt, pepper, sugar and marjoram.

Mix the tomato sauce and season to taste.

You can either pass the sauce through a fine sieve or add fibre to the fish.

Keep the tomato sauce warm.

Use basil without the stems and pluck out only the basil leaves.

Heat enough oil in a pan and fry the basil leaves.

Lightly season with salt.

To drain the frying fat, place the basil chips on a kitchen paper.

Prepare the courgettes for frying in a pan.

Wash, dry and quarter the courgettes and remove the inner part.

Cut the courgettes into cubes of about 1 cm in size.

Roast the courgettes briefly in a pan with a little oil.

Roast pine nuts WITHOUT oil in a pan.

Put basil, roasted pine nuts, olive oil, grated parmesan, salt and pepper in a chopper.

Mix the ingredients to make a fine pesto.

Pour the finished basil pesto into a screwable jar.

A part of the pesto is later used for decoration on the plate.

Cut the spring onions into rings and sauté in a pan with butter and rice.

Fry the finely chopped fresh garlic briefly.

Add the tomatoes to the rice in the pot.

Add the vegetable stock.

Let the rice simmer for 12 minutes at low heat.

Please cook the dish in the pot WITHOUT lid, otherwise the green ingredients turn grey.

Remove bones as good as you can.

Portion the fish fillets into suitable pieces so that they remain large enough for the plate.

In same time are easy to turn in the pan without breaking.

After cleaning, dab the fish pieces dry, season with pepper and salt, turn in flour.

Fry the fillets in oil (or clarified butter) on both sides until hot.

The fish does not need more than 3 minutes per side.

Reduce the frying temperature slightly.

Now add butter to the fried fish for the fine butter taste and fry again on both sides for 2 minutes.

If you use clarified butter for frying you can save this step!

Arrange on warm plates:

–> First spread the rice over the centre of the plate.

–> Spread the fried courgette cubes on the rice.

–> Decorate with the pesto and crispy basil chips.

–> Place fried fish fillets hot and fresh from the pan on top of the rice.

–> Garnish with the caramelized tomatoes.

–> Serve the tomato sauce separately at the table for self-service.

Enjoy your meal!