Fish with Breadcrumbs and Lemon

فاطمة قانونیCuisinier

Ingrédients

• Stale bread crumbs
  140 grams
• Fresh long red chili, sliced thin
  2 pieces
• Crushed garlic clove
  1 clove
• Grated lemon zest
  1 tablespoon
• Melted butter
  60 grams
• Gindori fish fillet
  800 grams
• Jus de citron
  1 tablespoon
• Long grain white rice
  350 grams
• Eau
  310 ml
• Crème de noix de coco
  400 ml
• Sucre blanc
  1 teaspoon

Mesures

1. 1

   Prepare the rice with coconut.

   Matériel requis:

   Bol de mélange

   10 minutes
2. 2

   Preheat the oven to 200 degrees Celsius.

   Matériel requis:

   Four

   5 minutes
3. 3

   Meanwhile, mix the breadcrumbs, chili, garlic, lemon zest, and butter in a medium-sized bowl.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   Place the fish on a greased baking sheet.

   Matériel requis:

   Plaque de cuisson

   5 minutes
5. 5

   Coat with the breadcrumb mixture by gently pressing and drizzle with the juice.

   5 minutes
6. 6

   Bake uncovered for about 15 minutes or until well cooked.

   15 minutes
7. 7

   Serve the fish with coconut rice and lemon wedges, if desired.

   5 minutes
8. 8

   For coconut rice, rinse the rice with water until the water runs clear, then drain.

   5 minutes
9. 9

   Combine the rice with the remaining ingredients in a medium-sized heavy-bottomed pot, and bring to a boil, stirring occasionally.

   Matériel requis:

   Bol de mélange

   10 minutes
10. 10

    Reduce the heat, cover tightly, and simmer on low for about 15 minutes or until the rice is tender.

    15 minutes
11. 11

    Remove from heat and let sit covered for 5 minutes.

    5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

Eaupour 100g

Eau100 g

Crème de noix de cocopour 100g

Énergie330 kcal

Protéines3 g

Lipides totaux30 g

Glucides6 g

Sucres totaux3 g

Sucre blancpour 100g

Énergie387 kcal

Glucides100 g

Sucres totaux100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques