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WHOLE
ROAST SNAPPER WITH LEMON AND CURRANT
PILAF
500g baby
beetroot, trimmed
1.5kg whole snapper
2 teaspoons olive oil
50g baby rocket leaves
LEMON AND
CURRANT PILAF
2 cups chicken stock
1 tablespoon grated lemon rind
1 cup long-grain rice
2/3 cup dried currants
Place beetroot
in a lightly oiled ovenproof dish, bake
in 450°F for 15 minutes or until
tender. Peel, grate coarsely. Cut 3 shallow
slashes across fish on both sides. Fill
cavity with lemon and currant pilaf.
Brush with oil, place into a large, lightly
oiled ovenproof baking dish. Bake, uncovered,
in 400°F oven 30 minutes or until
fish is cooked. Serve with beetroot and
rocket. |
 |
LEMON AND CURRANT
PILAF: Combine stock and rind in large, heavy-based
pan, bring to boil, add rice, reduce heat to
low, cover; simmer for about 15 minutes or
until liquid is absorbed and rice is tender.
Stir in currants.
Serves 4.
Per serving: 9.4g
fat, 490 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
