Sayadieh Spiced Fish and Rice

Middle-eastern · 55 min · Fish · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 1.5 lb firm white fish fillets (cod or haddock)
• 1.5 cups basmati rice
• 3 yellow onions
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/3 cup slivered almonds
• 1/4 cup olive oil
• 1 lemon

Method

1. Fry thinly sliced onions in oil until very dark brown, 15 minutes; reserve half for garnish.
2. Blend the other half of the onions with 3 cups water to make a dark caramel broth.
3. Season fish with cumin, coriander, cinnamon, and salt; sear 3 minutes per side and remove.
4. Cook the rinsed rice in the onion broth, covered, until tender, 18 minutes.
5. Toast the almonds in a dry pan until golden.
6. Mound the rice, lay the fish on top, and garnish with crispy onions, almonds, and lemon.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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