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