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Categories:
yogurt Dijon mustard white fish cornflakes olive oil onion garlic Basmati rice chicken stock lemon juice baby spinach green onions lemon wedges
Viewed: 38 - Published at: 7 years agoIngredients
- 3/4 cup yogurt
- 1/4 cup Dijon mustard
- 4 None firm white fish fillets (5 oz each), skinned, bones removed
- 2 cups cornflakes, crushed
- None None For the Spinach Pilaf
- 1 tbsp olive oil
- 1 None small onion, finely chopped
- 2 cloves garlic, crushed
- 1 cup basmati rice
- 1/2 cup chicken stock
- 1 tbsp lemon juice
- 2 cups baby spinach leaves
- 4 None green onions, thinly sliced
- None None lemon wedges, to serve
Method
- Preheat oven to 400°F. Lightly grease a baking tray.
- In a large shallow dish, combine yogurt and mustard. Dip fish into mixture, then dip in cornflakes. Arrange in a single layer on tray. Bake for 15-20 mins, until lightly browned and cooked through.
- Meanwhile, for the spinach pilaf, heat oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir rice through. Add stock and lemon juice. Bring to a boil. Reduce heat to low and simmer, covered, for 15-20 mins, until liquid is absorbed.
- Remove from heat. Allow to stand for 2 mins. Fluff with a fork. Stir in spinach and green onions and season to taste. Serve with fish and lemon wedges.
