Almond and herb pilaf with grilled fish is a light and easy choice for summer dinners.
- Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add garlic and cook for 1 minute.
- Add rice and stir to coat the rice in oil. Add wine and simmer until almost evaporated. Add stock and bring to the boil. Reduce the heat to low and cook, covered, for 10 minutes. Remove from heat. Place a clean tea towel under the lid and set aside for 5 minutes to steam.
- Use a small, sharp knife to score the fish skin. Season with sea salt and ground black pepper. Heat remaining oil in a frying pan over high heat. Add fish, skinside down, and cook for 2 minutes or until skin is crisp. Turn and cook for a further 1-2 minutes or until just cooked through.
- Add almonds, parsley, basil and lemon juice to rice and season with salt and pepper. Use a fork to fluff the rice.
- Spoon among serving plates. Top with fish and serve immediately with a lemon wedge and baby spinach leaves, if desired.
You may need it
Store Spice Organizer
Surface Utensil Holder
Kitchen Utensil Set