Fish with Dill and Turmeric Rice


Fish with Dill and Turmeric Rice

Delicious midday lunch with lots of flavour
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Mediterranean
Servings 4 serves
Calories 500 kcal


  • saucepan
  • Frying Pan


  • 300 g wild-caught blue grenadier
  • 300 g sweet potatoes peeled and chopped
  • 80 g snow peas washed and trimmed
  • 20 g dill washed and finely chopped
  • 1 lime
  • 1 eschalot peeled and finely chopped
  • 1 garlic clove peeled and crushed
  • 1 cup basmati rice
  • 2 tsp turmeric
  • 20 g butter pantry item
  • 3 tbsp plain flour pantry item
  • 2 tbsp Greek yoghurt pantry item
  • 1 egg
  • salt & pepper pantry item
  • extra virgin olive oil pantry item


  • In a saucepan, gently fry shallot and garlic until soft. Use a ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Add butter and half the turmeric. Fuff with a fork. Stand, covered, for 5 minutes. Sprinkle with dill. Fluff with a fork again to combine.
  • Half cover sweet potato with cold salted water and bring to the boil. Cook covered for 4-5 minutes until tender. Add the snow peas for a further minute. Drain and drizzle with a little olive oil.
  • Meanwhile, working with one piece of fish at a time, dip in egg, then coat in flour combined with remaining turmeric.
  • Heat enough oil to cover the base of a non-stick frying pan over a medium to high heat. Carefully add fish (in batches if the pan is crowded). Cook for about 4 – 5 minutes on each side, or until cooked.
  • Serve fish with yoghurt, rice, vegetables and lime. Garnish with black pepper.
Keyword pescatarian recipe

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