Grilled fish with saffron, mint & parsley

Start your week with the fresh taste of this Persian-inspired fish recipe.

Recipe «Grilled fish with saffron, mint & parsley» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp boiling water, 1/4 tsp saffron threads, 1 cup fresh continental parsley leaves, 1/2 cup fresh mint leaves, 1/2 cup fresh coriander leaves , 1 1/2 tbsp fresh lime juice, 1 tbsp olive oil, Olive oil, to grease , 4 firm white fish fillets, 200g white rice, 400g can brown lentils, rinsed, drained, 2 tbsp currants, 2 tbsp fresh continental parsley leaves, extra, 2 tbsp fresh mint leaves, extra.

Ingredients:

• 1 tbsp boiling water 
• 1/4 tsp saffron threads 
• 1 cup fresh continental parsley leaves 
• 1/2 cup fresh mint leaves 
• 1/2 cup fresh coriander leaves 
• 1 1/2 tbsp fresh lime juice 
• 1 tbsp olive oil 
• Olive oil, to grease 
• 4 firm white fish fillets 
• 200g white rice 
• 400g can brown lentils, rinsed, drained 
• 2 tbsp currants 
• 2 tbsp fresh continental parsley leaves, extra 
• 2 tbsp fresh mint leaves, extra 

Instructions

1. Place the water and saffron in a heatproof bowl. Set aside for 10 minutes to infuse. Process the saffron mixture, parsley, mint, coriander, lime juice and oil in a food processor until finely chopped.
2. Cut four 30cm-long pieces of foil. Lightly brush 1 piece of foil with oil to grease. Place 1 fish fillet in the centre of the foil. Top with 1/4 of the herb mixture. Repeat with remaining foil, fish and herb mixture. Fold up to enclose fish. Preheat a barbecue grill on high. Add fish parcels and cook for 10-12 minutes or until the fish is cooked through.
3. Cook the rice following packet directions. Combine the rice, lentils, currants, extra parsley and extra mint in a bowl. Season with salt and pepper. Serve with the fish.