Lemon Garlic Fish with Rice Salad

clock 20 minutes + 35 minutes bowl Serves 4


  • 1 tsp finely grated lemon zest, plus lemon wedges, to serve
  • 1 Tbsp lemon juice
  • 2 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 1 Tbsp vegetable or olive oil
  • 4 Tarakihi fillets
  • Rice Salad
  • 1 cup brown rce
  • 3 celery sticks, finely chopped
  • 1 small red capsicum, finely chopped
  • 1/2 cup chopped Italian parsley
  • 1/4 cup walnuts, toasted, finely chopped
  • 2 Tbsp vegetable or olive oil
  • 2 Tbsp lemon juice
  • 1 clove garlic, crushed
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  • 1. Cook rice according to packet instructions until tender. Drain. Rinse under cold water and drain again. Set aside to cool completely.

  • 2. To make the salad, combine rice, celery, capsicum, parsley and walnuts in a large bowl. Toss to combine. Whisk oil, juice and garlic in a small jug. Pour over the salad and toss to coat. Arrange on a plate.

  • 3. For the fish, combine zest, lemon juice, garlic, paprika and oil in a shallow bowl. Add fish to the mixture. Turn to coat.

  • 4. Heat a large oiled frying pan over a moderate heat. Cook fish for 2-3 minutes each side or until just cooked.

  • 5. Serve fish over salad, with lemon wedges on the side.

  • Tip: The acid in the lemon will start to cook the fish while standing, so don’t leave fish to marinate in the lemon mixture.

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