Cuisine : Continental
Serves : 2 people
INGREDIENTS:
- Sole Fish Fillet 500 GMs
- Salt to taste
- Black Pepper to taste
- Red Chilli powder 10 GMs
- Dry Oregano, Dry Basil to taste
- Chopped Garlic 2 tablespoon
- Olive oil 3 tablespoon
- Rice 100 GMs
- Spinach 200 GMs
- Cherry Tomato for Garnish
- Lemon 2 pieces
METHOD:
- Marinate the Sole Fillet with salt, black pepper, dry oregano, dry basil, red chilli powder, lemon and olive oil
- While you marinate coating of all the ingredients on fish is must, every ingredient should stick to the fish.
- Keep aside for 20 min minimum before cooking it
- Take a Pan, heat it, add olive oil, then chopped garlic, then start grilling the Fish, it will take around 10-15 min to cook the fish on Slow Flame
- For Spinach Rice, take a thick bottom pan, add olive oil, then chopped garlic and then add chopped spinach into it
- Add salt, pepper, dry oregano and basil into the pan, when you see it’s cooked add water in the pan. Let the water boil fully then add the Rice.
- Keep cooking the rice till it’s fully cooked, check the salt add if required
- For the plating, take rice on the plate first, then place the grilled fish on it and serve it with garish on cherry tomatoes
- Serve hot
CHEF TIPS:
- Marinate the fish nicely before grilling
- While grilling heating of pan is important else fish can stick to the bottom of the Pan
- You can also serve this with sauté veggies if you don’t wanna eat it with rice
- You can serve it with Mustard sauce too
