4 Serves
99 Mins
Clean and pat dry the white fish fillets, then season them with salt and pepper.
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Vitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
125 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
77 mg / 420 mgPhosphorus
352 mg / 1,250 mgPotassium
604 mg / 4,700 mgSodium
652 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Heat olive oil in a large skillet and sear the fish until golden brown on both sides, then remove and set aside.
In the same pan, sauté sliced onions until they are deeply caramelized and dark brown to create the base for the rice.
Add the basmati rice to the onions, stirring to coat, then add water and the Baharat spice blend, bringing the mixture to a simmer.
Cover the pot and cook on low heat until the rice is tender and the liquid is absorbed.
Serve the rice topped with the seared fish and garnish with toasted pine nuts.
3
g11
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