600g Tarakihi fillets, skinned and boned
1 tbls olive oil
½ a lemons juice
1 tsp ground cumin
3 tbls chopped parsley
4 tbls olive oil
1 onion, peeled and diced
1 clove garlic, peeled and diced
1 large carrot, peeled and diced
1 large celery stick, peeled and diced
1 tsp ground turmeric
2 C long grain rice
3 C of boiling water
2 tbls coriander chopped
Salt and pepper to taste
4 Tomatoes sliced
½ a lemons juice
1 lemon thinly sliced, seeds removed
Parsley for garnish

 

 

1. Preheat an oven to 200 degrees Celsius. Place the Tarakihi fillets in a glass bowl, add the
olive oil, lemon juice, cumin and parsley. Cover with glad wrap and store in the refrigerator for
15 minutes to marinate.

 

2. Place a large pot on a medium heat, add the 3 tbls of olive oil, diced onion and garlic. Stir
with a wooden spoon for a few minutes. Now add carrot, celery and turmeric, continue to cook and
stir until all the ingredients are combined thoroughly. Fold in the rice, coriander and season
with salt and pepper.

 

3. Spoon the pilaf mix into an ovenproof dish, pour over the boiling water and stir. Arrange the
sliced tomatoes into four circles on top of the rice pilaf. Take the marinated fish, carefully
arrange on top of the sliced tomatoes and spoon marinade juices on to the fish. Cover the dish
with tin foil and cook in the oven for 30 minutes.

 

4. Remove the tinfoil, season the fish with salt and pepper and squeeze the lemon juice over the
fish. Garnish with chopped parsley and serve with a green salad.