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Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
Here show you my Fish with Rice Recipe in Mediterranean style.
This is an ideal dish for the summer and warm temperatures:
It contains a lot of protein and is easily digestible.
Whether on your own terrace, balcony or simply with the windows wide open …
For the preparation you need little of your valuable time, most of the time remains for your pleasure!
I wish you good luck and a good appetite!
Table of Contents
- 1. Recipe Fish with Rice
- 2. Nutritional Information
- 3. Buy, prepare and fry Fish Fillet
- 4. Mediterranean Roast Fish Accompaniment
- 5. More Ideas with Fish
1. Recipe Fish with Rice
Now you can give free rein to your culinary art with my simple step by step instructions.
I wish you good success. Please write me a comment…
Fried Fish with Rice in Mediterranean Style
Cooked, photographed and written down by chef Thomas Sixt.
Servings 2
Calories 879
Total Time 27 Min.
Preparation Time 15 Min.
Cook Time 12 Min.
Simple instructions for preparing fish with rice.
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Ingredients
| Fisch Fillet Ingredients | ||
| 400 | g | cod fish (or redfish or hake) |
| 50 | g | flour (for flouring the fish) |
| 3 | tbs | oil |
| 80 | g | butter (or clarified butter) |
| 2 | pinches | Salt |
| 1 | pinch | Pepper |
| Tomato Rice with Grilled Tomato, Zucchini and Basil Chips | ||
| 120 | g | Basmati rice |
| 1 | can | tomatoes (I use chunky tomatoes.) |
| 4 | pc | spring onions (fresh) |
| 1 | pc | clove of garlic (fresh) |
| 180 | ml | Vegetable broth |
| 1/2 | tsp | brown sugar |
| 15 | g | butter |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
| 1 | tsp | thyme (fresh) |
| 1 | tsp | majoram (fresh) |
| 8 | pc | fresh basil leaves |
| 5 | tbs | oil (for frying the basil leaves) |
| 1 | pinch | Salt |
| 1 | pc | Courgette |
| 1 | tbs | oil (for frying the courgette cubes) |
| Vine Tomatoes from the Oven | ||
| 3 | panicles | vine tomatoes (small tomatoes) |
| 2 | tbs | oliv oil |
| 2 | tbs | brown sugar |
| 2 | pinches | Salt |
| 1 | pinch | Pepper |
| Tomato Sauce | ||
| 2 | panicles | vine tomatoes from the oven |
| 1 | tsp | majoram |
| some | Salt (according to taste) | |
| some | Pepper (according to taste) | |
| Basil Pesto | ||
| 1 | bunch | basil |
| 3 | tbs | pine nuts |
| 60 | g | parmesan (or Pecorino hard cheese) |
| 4 | tbs | oliv oil |
| 1 | pinch | Salt |
| 1 | pinch | Pepper |
Instruction
Prepare Ingredients
Here are the ingredients for our dish at a glance.
Prepare tomatoes
Prepare the tomatoes:
Place the small tomatoes on the panicle in a roaster, marinate with olive oil, sugar, salt and pepper.
Cook in the oven at 220°C for about 15-25 minutes.
Provide tomatoes
Keep a part of the tomatoes warm in the oven until serving.
Place the plates in the oven to serve.
Switch off the oven!
Use the rest of the tomatoes for the tomato sauce.
Prepare tomato sauce
Add the tomato stock from the roaster, season with salt, pepper, sugar and marjoram.
Finish tomato sauce
Mix the tomato sauce and season to taste.
You can either pass the sauce through a fine sieve or add fibre to the fish.
Keep the tomato sauce warm.
Prepare basil
Use basil without the stems and pluck out only the basil leaves.
Preparing Basil Crisps
Heat enough oil in a pan and fry the basil leaves.
Lightly season with salt.
To drain the frying fat, place the basil chips on a kitchen paper.
Preparing Courgettes
Prepare the courgettes for frying in a pan.
Wash, dry and quarter the courgettes and remove the inner part.
Cutting Courgettes
Cut the courgettes into cubes of about 1 cm in size.
Roast Courgettes
Roast the courgettes briefly in a pan with a little oil.
Prepare pine nuts
Roast pine nuts WITHOUT oil in a pan.
Prepare Basil Pesto
Put basil, roasted pine nuts, olive oil, grated parmesan, salt and pepper in a chopper.
Mix basil pesto
Mix the ingredients to make a fine pesto.
Provide pesto
Pour the finished basil pesto into a screwable jar.
A part of the pesto is later used for decoration on the plate.
Prepare rice
Cut the spring onions into rings and sauté in a pan with butter and rice.
Fry the finely chopped fresh garlic briefly.
Tomatoes supplement
Add the tomatoes to the rice in the pot.
Cook tomato rice
Add the vegetable stock.
Complete rice
Let the rice simmer for 12 minutes at low heat.
Please cook the dish in the pot WITHOUT lid, otherwise the green ingredients turn grey.
Prepare fish fillet
Remove bones as good as you can.
Portion the fish fillets into suitable pieces so that they remain large enough for the plate.
In same time are easy to turn in the pan without breaking.
Flour fish fillet
After cleaning, dab the fish pieces dry, season with pepper and salt, turn in flour.
Fry fish fillet
Fry the fillets in oil (or clarified butter) on both sides until hot.
The fish does not need more than 3 minutes per side.
Finish fish fillet
Reduce the frying temperature slightly.
Now add butter to the fried fish for the fine butter taste and fry again on both sides for 2 minutes.
If you use clarified butter for frying you can save this step!
Arrange and serve
Arrange on warm plates:
–> First spread the rice over the centre of the plate.
–> Spread the fried courgette cubes on the rice.
–> Decorate with the pesto and crispy basil chips.
–> Place fried fish fillets hot and fresh from the pan on top of the rice.
–> Garnish with the caramelized tomatoes.
–> Serve the tomato sauce separately at the table for self-service.
Enjoy your meal!
Courses
Cousine
Keyword
2. Nutritional Information
3. Buy, prepare and fry Fish Fillet
Here a small overview, so that you succeed the preparation simply…
3.1 Buy Fish Fillet
I used fresh cod in my recipe. When buying, make sure that the pieces are approximately the same thickness.
- Ideal fish fillets for frying are cod and cod, redfish or hake
- You need some flour
- For frying sunflower oil and butter or clarified butter
- For seasoning salt, pepper
Important: A fresh fish smells little and pleasant! Otherwise it is better to use frozen fish..
Tip from Chef Thomas Sixt
3.2 Prepare and fry Fish Fillet
Rinse the fish fillet under cold water and pat dry.
I used a knife to cut the cod into pieces of about the same size.
It’s easy to get the fish fillet boneless:
I always feel the fillet on bones and pull out big bones with a pair of tweezers.
When I cut redfish, I often cut away generous parts at the edge, there are sometimes many small bones.
The preparation in the pan I describe to you below step by step in detail.
4. Mediterranean Roast Fish Accompaniment
For this dish, I’ve prepared an extraordinary tomato sauce.
I braised the tomatoes in the oven, caramelising them deliciously.
I use these tomatoes as a base for the tomato sauce.
As further Mediterranean grave-goods I have invented pesto from basil and basil chips.
As a side dish a tomato rice with courgette.
Tomato sauce with tomatoes from the oven… this is tomato sauce cook without pot!
Sauces preparation tip from chef Thomas Sixt
4.1 Prepare Tomato Rice
Here are my tips for tomato rice, the details of how to prepare it with photos can be found further down in the article.
- I fried the rice uncooked and then boiled it with the liquid.
- Then I separated the courgettes because of their tenderness and gently added them to the dish at the end.
You can prepare this rice with Basmati rice or risotto rice….
5. More Ideas with Fish
Rice is a fantastic accompaniment to fried or poached fish.
Saffron rissotto with fish
Red wine risotto mit crispy fried zander
Lemon risotto with fish
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Comments, Cooking Questions and Answers
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