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Fish in foil with almond rice
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
1 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Fish fillet250 g
- Mini carrot3 unit(s)
- cherry tomato3 unit(s)
- Mini onions1 unit(s)
- Shimeji and Shitake (chopped)2 tablespoon
- Thyme sprig1 unit(s)
- Sheet of parchment paper1 unit(s)
- White rice (ready)1 cup
- Leek (chopped)2 tablespoon
- Almond Blades2 tablespoon
- Butter40 g
- Olive oil1/2 cup
- Salt and Black Pepper to taste
- Chives to taste
- Individual portion. To make for more people, multiply the quantities by the number of dishes.
- Fish in the bag: Boil water, add salt and blanch with the mini carrots. (To blanch, just put the carrot for 2 minutes in hot water, remove and place in ice water to stop the cooking). Then open a sheet of parchment paper (or aluminum) and place the fish fillet on top. Drizzle with olive oil and season with salt and black pepper (freshly ground) on both sides of the fish. On top of the fish, place the cherry tomato (cut in half), the shimeji, the shitake, the mini carrot, the mini onion (cut in half), and the thyme. Drizzle with a little more olive oil and add black pepper (freshly ground) and salt again. Close the bag tightly so that the steam stays inside. (As per the picture). Pre heat the oven and place the paper in an aluminum pan to bake at 250 degrees for 12 minutes.
- Almond Rice: Put a drizzle of oil in a frying pan and fry the leek without letting it burn. Now add a little more oil and butter and toast the almonds a little. Mix everything with the rice (which was already made before), black pepper and correct the salt. Finish with chives.
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