Fish with rice and onions
4 servings
60 minutes
Fish under rice with onions is a simple yet surprisingly delicious dish that embodies the coziness of Russian cuisine. It combines the tenderness of fish fillet soaked in lemon juice with the rich flavor of sautéed onions and carrots. Slow-cooking under a layer of airy rice infused with butter gives the dish softness and harmony. This recipe may be a legacy of rural cooking, where ingredients were used as efficiently as possible to create hearty and aromatic meals. It is perfect for family dinners and can adorn any table with its simplicity and elegance. Serving the fish directly in the pan means preserving its warmth and all the bouquet of aromas, making the meal especially cozy.
1
Cut the fillet into portion-sized pieces. Salt, pepper, and drizzle with lemon juice.
- Fish fillet: 600 g
- Lemon juice: 2 tablespoons
2
While the fish is marinating, boil the rice until ready.
- Rice: 1 glass
3
Slice the onion into half rings, grate the carrot. Fry in vegetable oil.
- Onion: 1 piece
- Carrot: 1 piece
- Vegetable oil: 2 tablespoons
4
Place fish at the bottom of a thick pan, then add onion and carrot. Cover with rice. Put pieces of butter on the rice. Pour in water.
- Fish fillet: 600 g
- Onion: 1 piece
- Carrot: 1 piece
- Rice: 1 glass
- Butter: 100 g
- Water: 0.5 glass
5
Cover the pan with foil on top.
6
Bake for 30 minutes in the oven at 180 degrees.
7
Serve in the skillet in which it was cooked.