Friday, 28 October 2011
# 141 Fridays recipes: Fish fillets in breadcrumbs with rice cooked in tomato sauce
We had this recently for Sunday lunch, it makes a nice change from the usual roast or meat dish and it reminded me of my mum's cooking.
I used frozen pollock fillets but any other frozen white fish fillets will do just as well.
Fish fillets in breadcrumbs
In a plastic container mix milk (just enough to cover the fillets), 1 or 2 cloves of garlic crushed, 1 bay leaf, pinch of salt, fresh dill (optional), lemon juice. Marinate the fish fillets for at least a couple of hours.
Use a few sheets of kitchen roll to dry the fish fillets as much as possible and dip them in beaten egg before coating them thoroughly in breadcrumbs. Fry in hot vegetable oil until golden and crispy.
Rice cooked in tomato sauce
1/2 cup of rice
1/2 onion finely chopped
1/2 can of plum or chopped tomatoes
Chicken stock cube
1 1/2 cup of boiling water
Drizzle a little olive oil into a pan and soften the onion, add the rice and let it cook for a couple of minutes. Add the tomatoes, the stock cube, the fresh coriander and the boiling water. Cook until the rice is ready.
If you want you can add sliced carrots or a mix of frozen vegetables to the rice. This should be done when adding the tomatoes.
Note: the amounts especified above for the rice are the amounts I usually use for the 3 of us.