FISH RICE & EDAMAME

INGREDIENTS

- 250 gr haddock 

- Dash of garlic

- Dash of salt

- Dash of pepper

- 2 ½  tablespoon of extra virgin olive oil

- 3 sprigs green onion/scallion

- 2 sprigs dill

- 1 ½ lemon (just the juice)

- 1 tablespoon butter

For the Rice:

- 2 cups white rice

- ½ tablespoon powder garlic

- ½ tablespoon salt

- 2 cups filtered water

- ⅓ cup peeled edamame

PREPARATION

First, place the haddock on a board and sprinkle it with salt, pepper and garlic powder. In an ovenproof dish  add 1 tablespoon of extra virgin olive oil , lay the fish inside, add 3 sprigs of green onion over it, 2 sprigs  dill, the juice of 1 ½ lemon, 1 teaspoon  butter and cover with aluminum foil. Preheat the oven for 15 minutes and bake at 350°F for 20 minutes.

Meanwhile, in a rice cooker, add 1 ½ tablespoon of extra virgin olive oil, ½ teaspoon of  garlic powder, ½ teaspoon of salt, stir fry for a couple of minutes and add 2 cups of rice, previously washed and drained, 2 cups of filtered water, ⅓ cup of edamame, mix and cover to cook. Once the rice is cooked, uncover and scrape using a large fork. 

Remove the fish from the oven, uncover and serve. For the rice, use a small bowl, spread some oil or butter inside, fill with rice, press and turn over on the plate with the fish. It’s ready!

Enjoy!

TIPS:

• Use a long fork to grain the rice , not a spoon, to avoid breaking the grains.

• When you cover the bowl use a resistant foil aluminum.