Basmati porridge with flounder fillet

3 servings

45 minutes

The recipe is taken from the book "Appetizing porridges. 365 best recipes.

Energy value per serving

• Calories: 839.4
• Proteins: 39.9g
• Fats: 47.6g
• Carbohydrates: 61g

Ingredients

• Rice: 200 g
• Flounder: 600 g
• Mint: 1 sprig
• Zucchini: 200 g
• Red chilli pepper: 1 pc
• Onion: 1 head
• Olive oil: 6 tbsp
• Olives: 100 g
• Ground cumin: to taste
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and chop the mint.

   Required ingredients:

   • Mint: 1 sprig

2. Rinse the flounder fillet, slice it, season with salt and pepper.

   Required ingredients:

   • Flounder: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Wash the rice, soak it in 400 ml of water for 30 minutes, salt it, and boil.

   Required ingredients:

   • Rice: 200 g
   • Salt:  to taste

4. Wash the zucchini and slice it thinly.

   Required ingredients:

   • Zucchini: 200 g

5. Wash and chop the hot pepper.

   Required ingredients:

   • Red chilli pepper: 1 piece

6. Peel, wash, and dice the onion.

   Required ingredients:

   • Onion: 1 head

7. Heat 2 tablespoons of olive oil in a pan, add fish slices, and fry them for 3 minutes on each side.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Flounder: 600 g

8. Place onion, hot pepper, zucchini, and olives in a separate pan with the remaining heated oil and fry for 5 minutes.

   Required ingredients:

   • Onion: 1 head
   • Red chilli pepper: 1 piece
   • Zucchini: 200 g
   • Olives: 100 g
   • Olive oil: 6 tablespoons

9. Mix rice with vegetables and fish, season with salt and pepper, sprinkle with cumin, and gently stir.

   Required ingredients:

   • Rice: 200 g
   • Flounder: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Ground cumin:  to taste

10. Sprinkle with chopped mint before serving.

    Required ingredients:

    • Mint: 1 sprig