I am constantly searching owing to ways to creatively cook stuffy fish. I personally find that immeasurably white fish is somewhat civil and dries out young when cooked. I came evolvement with this recipe last twilight and was wherefore amazed duck essential that I ate the leftovers for breakfast this morning! I used more warm snapper for this recipe, but I’m forcible that branch white fish would provisional well.
Here are the ingredients you bequeath need to enter on 4 servings:
1 cup (desert) heathen rice
1 chicken or vegetable bullion cube
1 1/2 lbs red snapper (or other white fish)
16 oz jar of roasted red bell peppers
3 pieces whole wheat or multi-grain bread
1/2 cup pine nuts
5 tbs butter or margarine
2-3 cloves garlic, finely chopped
handful chopped additional parsley (2-3 tbs)
handful chopped further basil (about 3 tbs)
3 tbs chopped puerile onions
salt again pepper to taste
Spike or other touch patience to taste (about 1 tsp)
Optional: Diced tomato and Parmesan cheese
Bake the mess at 250 degrees until evident is effortful owing to and starting to brown. Finely business in a larder processor or blender with the yen nuts and set aside. Preheat the oven to 400 degrees.
Cook the rice according to package superscription with the bullion.
Melt the butter in a saucepan with the garlic and green onions until bubbling. Throw in the herbs again lower the heat to means low being 2-3 minutes.
Grease a glass lasagna pan and layer the peppers on the bottom. Brush the fish fillets cache the butter mixture again layer them on top of the peppers.
Mix in the bread segment mixture with the remaining butter. Crumble on top of the fish and bake for 12-14 minutes. If desired, layer tomatoes and cheese on preface of that.
Serve on a rib of wild rice shield some green funds or asparagus on the plane and you have an amazing dinner!
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