Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 150g (2/3 cup) dried brown lentils, rinsed, drained

  3. 100g (1/2 cup) basmati rice

  4. Olive oil spray

  5. 1 large onion, halved, thinly sliced

  6. 3 garlic cloves, thinly sliced

  7. 1 1/2 tsp ground cumin

  8. 1 bunch silver beet, white stems removed, washed, dried, finely shredded

  9. 2 tbs fresh lemon juice

  10. 4 (about 600g) skin-on snapper fillets

  11. Lemon wedges, to serve

Instructions Jump to Ingredients ↑

  1. Cook the lentils in a large saucepan of boiling water for 10 minutes. Add the rice and cook for a further 10 minutes or until the lentils and rice are tender. Rinse under cold running water. Drain.

  2. Meanwhile, spray a large frying pan with olive oil spray. Heat over medium heat. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Add garlic and cumin and cook, stirring, for 1 minute or until aromatic. Add silver beet and cook, stirring, for 5 minutes or until the silver beet wilts.

  3. Stir the lentil mixture and lemon juice into the silver beet mixture. Season with pepper. Cover with foil to keep warm.

  4. Spray a large frying pan with olive oil spray. Heat over medium heat. Add the snapper and cook, skin-side down, for 2 minutes. Turn and cook for a further 1-2 minutes or until the flesh flakes when tested with a fork in the thickest part.

  5. Divide pilaf among serving plates. Top with snapper. Serve with lemon wedges.


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