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🍽️ Pan-fried Red Mullet Fillet with Rice and Vegetables

747 kcal · 30 min · 4 servings

Ingredients

• 2 fish fillets (approx. 180 g each, e.g. red snapper)
• lemons
• salt
• pepper (from a grinder)
• 1 tbsp butter
• 1 carrot (cut into fine strips)
• 1 small zucchini (cut into fine strips)
• 150 g whipping cream
• tarragon
• 150 g long-grain rice

Instructions

1. 1. Put the rice into a pot.
2. 2. Take about twice as much water as rice.
3. 3. Lightly salt the water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to the lowest setting.
6. 6. Cover the pot.
7. 7. Let the rice steam for about 25 minutes.
8. 8. Take half of the lemon juice.
9. 9. Drizzle the fish fillets with it.
10. 10. Season the fish with salt and pepper.
11. 11. Heat butter in a pan.
12. 12. Fry the fish fillets in the hot butter.
13. 13. Fry them for about 3 minutes per side.
14. 14. Add the carrot and zucchini strips to the pan.
15. 15. Fry the vegetables briefly.
16. 16. Remove the fish and vegetables from the pan.
17. 17. Set them aside to keep warm.
18. 18. Pour the cream into the pan.
19. 19. Add the remaining lemon juice.
20. 20. Bring the sauce to a boil.
21. 21. Season the sauce with salt and pepper.
22. 22. Place the rice on the plates.
23. 23. Place the fish fillets on top.
24. 24. Add the vegetable strips.
25. 25. Pour the sauce over everything.

Nutrition per serving

• kcal: 747
• Protein: 40 g · Fett/Fat: 35 g · Carbs: 68 g