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- 1 kg of fish fillets
- 1 lightly beaten egg yolk
- 1 tablespoon of chopped onion
- 1 cup of cooked rice
- 1/4 cup butter, melted
- 1 lemon juice
- 1 lemon cut into wedges * to serve
Preheat the oven to 200C.
Sauté the onion in a little butter until smooth. Get away from the heat.
Add the egg yolk, rice, and 3 teaspoons of melted butter. Season with salt and pepper and half of the lemon juice. Mix well.
Place half of the fish fillets on a greased ovenproof plate. Spoon over the rice mixture and layer with the remaining fish fillets.
Top with the rest of the lemon juice and butter and season with salt and pepper.
Bake covered for 35-40 minutes, basting occasionally or until fish is cooked through. Remove the lid and bake another 10 minutes.
Delightful served for lunch or light dinner with salad and crusty bread. For a low-fat version, substitute butter for vegetable broth.