Sayadieh Spiced Fish and Rice
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 55 min · Fish · pescatarian, gluten-free, dairy-free, high-protein
556 cal
38g protein
56g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb firm white fish fillets (cod or haddock)
- 3/4 cup basmati rice
- 2 yellow onions
- 3/4 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/4 cup slivered almonds
- 1/4 cup olive oil
- 1 lemon
Method (tap to check — screen stays awake)
- Fry thinly sliced onions in oil until very dark brown, 15 minutes; reserve half for garnish.
- Blend the other half of the onions with 3 cups water to make a dark caramel broth.
- Season fish with cumin, coriander, cinnamon, and salt; sear 3 minutes per side and remove.
- Cook the rinsed rice in the onion broth, covered, until tender, 18 minutes.
- Toast the almonds in a dry pan until golden.
- Mound the rice, lay the fish on top, and garnish with crispy onions, almonds, and lemon.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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