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Blue-eye trevalla with lemon and fennel pilaf


You'll need

2 bunches of asparagus, trimmed 4 200gm skinless blue-eye trevalla fillets, pin-boned To serve: lemon wedges   Lemon and fennel pilaf 250 ml (1 cup) fish stock 1 tbsp vegetable oil 1 onion, finely chopped 2 cloves garlic, finely chopped ½ tsp fennel seeds 200 gm (1 cup) basmati rice, rinsed 1 lemon, rind zested

Method

  • 01
  • For lemon and fennel pilaf, bring stock and 1 cup water to the boil and keep hot. Heat oil in a heavy-based saucepan over medium-high heat, add onion, garlic and fennel seeds and sauté for 3 minutes or until onion is tender. Add rice and rind, stir, then add stock and season to taste. Bring to the boil, reduce heat to low, cover and simmer for 10 minutes. Arrange asparagus and fish, skin-side down, on top of rice, cover and cook for 10 minutes or until fish is cooked through, rice tender and stock absorbed. Serve fish with pilaf and lemon wedges to the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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