Description

Ingredients

• Fish seafood Original: Fish
• 🐟 Firm white fish fillets (cod/hake/sea bass): 800 g (1.76 lb) seafood Original: 🐟 Firm white fish fillets (cod/hake/sea bass): 800 g (1.76 lb)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz) Original: 🧂 Fine salt: 6 g (1 tsp / 0.21 oz)
• ⚫ Black pepper: 1 g (½ tsp / 0.04 oz) Original: ⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
• 🌾 All-purpose flour (light dredge): 20 g (2 tbsp / 0.7 oz) gluten Original: 🌾 All-purpose flour (light dredge): 20 g (2 tbsp / 0.7 oz)
• 🫒 Olive oil, for searing: 30 ml (2 tbsp / 1 fl oz) Original: 🫒 Olive oil, for searing: 30 ml (2 tbsp / 1 fl oz)
• 🍋 Lemon: 1, cut in wedges Original: 🍋 Lemon: 1, cut in wedges
• Onion rice Original: Onion rice
• 🧅 Yellow onions, thinly sliced: 500 g (4 cups / 1.1 lb) Original: 🧅 Yellow onions, thinly sliced: 500 g (4 cups / 1.1 lb)
• 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz) Original: 🫒 Olive oil: 45 ml (3 tbsp / 1.5 fl oz)
• 🌾 Basmati rice, rinsed and soaked 15 min, drained: 300 g (1½ cups / 10.6 oz) Original: 🌾 Basmati rice, rinsed and soaked 15 min, drained: 300 g (1½ cups / 10.6 oz)
• 🧂 Fine salt: 9 g (1½ tsp / 0.32 oz) Original: 🧂 Fine salt: 9 g (1½ tsp / 0.32 oz)
• 🌿 Ground cumin: 3 g (1 tsp / 0.11 oz) Original: 🌿 Ground cumin: 3 g (1 tsp / 0.11 oz)
• 🌿 Ground coriander: 2 g (¾ tsp / 0.07 oz) Original: 🌿 Ground coriander: 2 g (¾ tsp / 0.07 oz)
• 🌰 Allspice: 1 g (½ tsp / 0.04 oz) Original: 🌰 Allspice: 1 g (½ tsp / 0.04 oz)
• 🌕 Turmeric: 1 g (½ tsp / 0.04 oz) Original: 🌕 Turmeric: 1 g (½ tsp / 0.04 oz)
• 🍃 Bay leaves: 2 Original: 🍃 Bay leaves: 2
• 🐟 Fish stock (or light chicken/veg): 700 ml (3 cups / 24 fl oz) seafood Original: 🐟 Fish stock (or light chicken/veg): 700 ml (3 cups / 24 fl oz)
• Finish Original: Finish
• 🌰 Toasted pine nuts or slivered almonds: 25 g (¼ cup / 0.9 oz) nuts Original: 🌰 Toasted pine nuts or slivered almonds: 25 g (¼ cup / 0.9 oz)
• 🌿 Parsley, chopped: 10 g (¼ cup / 0.35 oz) Original: 🌿 Parsley, chopped: 10 g (¼ cup / 0.35 oz)
• 🍋 Extra lemon juice: 10 ml (2 tsp / 0.34 fl oz) Original: 🍋 Extra lemon juice: 10 ml (2 tsp / 0.34 fl oz)

Preparation

• Caramelize onions Heat 45 ml olive oil in a 28–30 cm sauté pan over medium. Add onions + pinch of salt; cook 18 min, stirring, to deep golden. Reserve ¼ for garnish.
• Build the rice Stir cumin, coriander, allspice, and turmeric into the onions 30 sec. Add rice; stir 1 min to coat. Pour in 700 ml hot stock, add bay leaves and salt. Bring to a gentle boil, cover, reduce to low, and cook 13 min. Remove from heat, keep covered 10 min to steam.
• Sear the fish Pat fillets dry; season with salt and pepper, dust lightly with flour. Heat 30 ml oil in a non-stick or cast-iron over medium-high until shimmering. Sear fish 2 min per side to light color. Transfer to a tray and finish in a 200°C (392°F) oven 6 min (thick pieces up to 8 min) to just opaque (internal ≈52–55°C / 125–131°F). Squeeze a little lemon.
• Assemble & finish Fluff rice; fold in toasted nuts, parsley, and 10 ml lemon juice. Mound on a platter, top with fish, then spoon over reserved caramelized onions. Serve with lemon wedges.

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