Snapper With Lentil Pilaf

As well as healthy fish, this filling meal has the benefits of basmati rice and lentils.

The ingredient of Snapper With Lentil Pilaf

• 150g 2 3 cup dried brown lentils rinsed drained
• 100g 1 2 cup basmati rice
• olive oil spray
• 1 large onion halved thinly sliced
• 3 garlic cloves thinly sliced
• 1 1 2 tsp ground cumin
• 1 bunch silver beet white stems removed washed dried finely shredded
• 2 tbsp fresh lemon juice
• 4 about 600g skin on snapper fillets
• lemon wedges to serve

The Instruction of snapper with lentil pilaf

• cook the lentils in a large saucepan of boiling water for 10 minutes add the rice and cook for a further 10 minutes or until the lentils and rice are tender rinse under cold running water drain
• meanwhile spray a large frying pan with olive oil spray heat over medium heat add the onion and cook stirring occasionally for 10 minutes or until golden add garlic and cumin and cook stirring for 1 minute or until aromatic add silver beet and cook stirring for 5 minutes or until the silver beet wilts
• stir the lentil mixture and lemon juice into the silver beet mixture season with pepper cover with foil to keep warm
• spray a large frying pan with olive oil spray heat over medium heat add the snapper and cook skin side down for 2 minutes turn and cook for a further 1 2 minutes or until the flesh flakes when tested with a fork in the thickest part
• divide pilaf among serving plates top with snapper serve with lemon wedges

Nutritions of Snapper With Lentil Pilaf

fatContent: 379 293 calories
saturatedFatContent: 4 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 37 grams carbohydrates
fibreContent: 4 grams sugar
proteinContent: n a
cholesterolContent: 44 grams protein
sodiumContent: 92 milligrams cholesterol

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