Crispy Fish with Mejadra and Fresh Salad

50 mins
Serves 4
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Directions

  1. 1Marinate the white fish fillets with lemon juice, olive oil, salt, and black pepper.
  2. 2Rinse the basmati rice and green lentils, then add to a pot with water and salt.
  3. 3Bring the rice and lentil mixture to a boil uncovered.
  4. 4Peel and chop the onions.
  5. 5Fry the chopped onions in a pan with avocado oil over medium heat until they turn golden brown.
  6. 6Mix the panko and sesame seeds on a sheet of foil.
  7. 7Press the marinated fish into the panko-sesame mixture.
  8. 8Fry the breaded fish in a pan lined with parchment paper in hot avocado oil for approximately 3 minutes per side until golden.
  9. 9Remove the fried fish to a wire rack and sprinkle with flaky salt.
  10. 10Stir the caramelized onions and their cooking oil into the cooked rice and lentils.
  11. 11Chop the cucumbers, tomatoes, onion, and parsley, and combine in a bowl.
  12. 12Dress the salad with lemon juice, a drizzle of olive oil, salt, and black pepper, and toss to combine.

Ingredients

  • 2 lbs white fish
  • 2 whole lemon
  • 1 tsp salt
  • 0.5 tsp black pepper
  • olive oil
  • 2 cup panko
  • 0.5 cup sesame seeds
  • 0.5 cup avocado oil
  • 2 cup basmati rice
  • 2 cup green lentils
  • 3 whole onion, chopped
  • 1 tbsp salt
  • 5 cup water
  • persian cucumber
  • tomato
  • onion
  • parsley
  • lemon juice
  • olive oil
  • salt
  • black pepper
  • flaky salt (optional)