| | Grilled fish with saffron, mint & parsley
Grilled fish with saffron, mint & parsley
09 January 2020
Grilled fish with saffron, mint & parsley 4.3-5 9
  • Calories: 2040 kj
  • Fat: 8g
  • Carbohydrates: 10g

How to Make:

  1. Place the water and saffron in a heatproof bowl. Set aside for 10 minutes to infuse. Process the saffron mixture, parsley, mint, coriander, lime juice and oil in a food processor until finely chopped.
  2. Cut four 30cm-long pieces of foil. Lightly brush 1 piece of foil with oil to grease. Place 1 fish fillet in the centre of the foil. Top with 1/4 of the herb mixture. Repeat with remaining foil, fish and herb mixture. Fold up to enclose fish. Preheat a barbecue grill on high. Add fish parcels and cook for 10-12 minutes or until the fish is cooked through.
  3. Cook the rice following packet directions. Combine the rice, lentils, currants, extra parsley and extra mint in a bowl. Season with salt and pepper. Serve with the fish.
Time for preparing:
25 min.
Servings:
4

Ingredients:

  • 1 tablespoon boiling water
  • 1/4 teaspoon saffron threads
  • 1 cup fresh continental parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1 1/2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • Olive oil, to grease
  • 4 (about 150g each) firm white fish fillets
  • 200g (1 cup) white rice
  • 400g can brown lentils, rinsed, drained
  • 2 tablespoons currants
  • 2 tablespoons fresh continental parsley leaves, extra
  • 2 tablespoons fresh mint leaves, extra
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