4 x 150 g white fish fillets with skin
15 ml (1 tbsp) sunflower oil
crushed black pepper
30 m (2 tbsp) sunflower oil
1 onion, finely chopped
200 g Spekko Long Grain Parboiled Rice
¼ cup white wine
15 ml (1 tbsp) lemon zest
500 ml boiling water
salt to season
fresh Italian parsley
seared lemon slices
1. In a non-stick frying pan heat oil and sauté the chopped onion until translucent. Add Spekko Rice, salt and lemon zest. Add white wine and bring to the boil. Add boiling water and cook until the rice is tender and the excess moisture has evaporated.
2. Season the fish fillets with salt and black pepper.
3. Heat a non-stick pan until hot. Drizzle a tablespoon sunflower oil over the skillet. Sauté the fish fillets with skin side down until brown and crispy and then turn the fillets over. Cook until done.
4. Plate the fish with the rice, top with seared lemon and garnish with parsley.