Ease of Preparation: Easy
Yield: 2 servings
Ingredients:
- ¼ cup (60 ml) olive oil, divided
- 4 onions, sliced thin
- 1 teaspoon (5 ml) cumin
- 1 teaspoon (5 ml) turmeric
- 1/8 teaspoon (0.5 ml) salt
- ¼ teaspoon (1.25 ml) pepper
- 1 cup (240 ml) Jasmine rice, rinsed
- 3 ¼ cups (923 ml) water
- 2 cod fillets, skinless
- ½ cup (120 ml) flour
- ¼ cup (60 ml) sliced almonds, toasted
- Salt and pepper
- Lemon wedges, for serving
Method:
Heat 2 tablespoons (30 ml) olive oil in a pan. Add onions and fry until softened. Add cumin, turmeric, salt and pepper.
Soak rice and strain using a colander.
Add rice to the pot and stir to coat with oil and spices. Pour water into pan.
Cover pot and simmer 30 minutes, or until rice is cooked.
Season fish fillets with salt and pepper.
Dredge fish fillets in flour.
Heat a large pan with remaining olive oil. Pan fry fish, both sides, until golden brown. Remove pan from heat.
Plate rice and top with fried fish.
Sprinkle toasted almonds on top.
Serve with lemon wedges to squeeze over top.