Name: Lemon garlic fish with rice salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Lemon garlic fish; 1 teaspoon finely grated lemon zest; 1 tablespoon lemon juice; 2 cloves garlic, crushed; 1 teaspoon smoked paprika; 1 tablespoon vegetable or olive oil; 4 160 g firm white fish fillets; lemon wedges, to serve; Rice salad; 1 cup brown rice; 3 celery sticks, finely chopped; 1 small red capsicum, finely chopped; 1/2 cup chopped flat-leaf parsley; 1/4 cup walnuts, toasted, finely chopped; 2 tablespoon vegetable or olive oil; 2 tablespoon lemon juice; 1 clove garlic, crushed

Lemon garlic fish with rice salad

Skip to Recipe

Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

Lemon garlic fish

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

2 cloves garlic, crushed

1 teaspoon smoked paprika

1 tablespoon vegetable or olive oil

4 160 g firm white fish fillets

lemon wedges, to serve

Rice salad

1 cup brown rice

3 celery sticks, finely chopped

1 small red capsicum, finely chopped

1/2 cup chopped flat-leaf parsley

1/4 cup walnuts, toasted, finely chopped

2 tablespoon vegetable or olive oil

2 tablespoon lemon juice

1 clove garlic, crushed

Method

Rice salad

1.Cook rice in a large saucepan of boiling water for 25 minutes or until tender. Drain. Rinse under cold water. Drain well. Set aside to cool.

2.Combine rice, celery, capsicum, parsley and walnuts in a large bowl. Add rice and toss to combine.

3.Whisk oil, juice and garlic in a small jug; pour over salad. Toss to coat salad. Arrange on a plate.

Lemon garlic fish

4.Combine zest, juice, garlic, paprika and oil in a small bowl. Add fish. Turn to coat.

5.Heat a large oiled frying pan over moderate heat. Cook fish for 2-3 minutes each side or until just cooked.

6.Serve fish over salad, with lemon wedges.

For salad, use either white rice or wild rice blend; reduce cooking time according to packet instructions. Use any firm white fish fillet, such as snapper, ling or barramundi. Don’t leave fish to marinate in the lemon mixture; the acid in the lemon will start to cook the fish white standing.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Rice salad

Lemon garlic fish

Related stories

About your privacy