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🍽️ Creamy Rice Casserole with Pan-Seared Red Snapper

663 kcal · 30 min · 4 servings

Ingredients

• 250 g Long-grain rice
• Salt
• 1 stalk Celery
• 2 Carrots
• 200 g Crème fraîche
• 200 ml Milk
• 50 g Sesame
• 1 tbsp Curry powder
• 3 Eggs
• Pepper (from the mill)
• 500 g Cod fillet (kitchen-ready, skinless)
• 1 tbsp Butter
• 1 tbsp Lemon juice

Instructions

1. 1. Bring the water for the rice to a boil with some salt.
2. 2. Add the rice to the boiling water and cook it until al dente.
3. 3. Drain the rice and let it cool down.
4. 4. Wash the celery and clean it.
5. 5. Grate the celery finely.
6. 6. Peel the carrots.
7. 7. Grate the carrots finely as well.
8. 8. Mix the grated celery and carrots with the crème fraîche.
9. 9. Add the milk, sesame seeds, curry powder, and eggs to the vegetable mixture.
10. 10. Season the mixture with salt and pepper.
11. 11. Preheat the oven to 180 degrees Celsius.
12. 12. Select the top and bottom heat setting.
13. 13. Grease a baking dish with butter.
14. 14. Rinse the red snapper under running water.
15. 15. Pat the fish dry with a kitchen towel.
16. 16. Season the fish with salt and pepper.
17. 17. Heat a non-stick pan with the butter.
18. 18. Fry the fish on both sides until golden brown.
19. 19. Remove the fish from the pan and set it aside.
20. 20. Place half of the rice and vegetable mixture into the baking dish.
21. 21. Smooth out the layer.
22. 22. Place the fried fish on top of the rice layer.
23. 23. Drizzle lemon juice over the fish.
24. 24. Cover the fish with the remaining rice and vegetable mixture.
25. 25. Bake the casserole in the oven for about 25 minutes.
26. 26. Remove the casserole from the oven when it is golden brown.

Nutrition per serving

• kcal: 663
• Protein: 38 g · Fett/Fat: 30 g · Carbs: 60 g