Grilled Snapper with Lemon and Spinach Rice Pilaf
Embrace spring with this delightful meal of fluffy rice pilaf tossed with fresh baby spinach and hearty chickpeas, brightened by a squeeze of lemon and topped with grilled snapper infused with oregano and garlic.
Ingredients
Lemon and Spinach Rice Pilaf
- 1 onion, diced
- 2 garlic cloves, crushed
- 2 tbsp oil or garlic
- 1 cup basmati rice
- ½ cup risoni pasta
- 2 ¼ cups chicken stock
- 2 bay leaves
- 2 cups baby spinach
- 1 can chickpeas, drained and rinsed
- 1 lemon
- Fresh parsley, roughly chopped
- Feta cheese
- Crispy shallots
Grilled Snapper
- 3 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 2 garlic cloves, crushed
- 4 snapper fillets
To Serve
- Lemon wedges
Instructions
Lemon and Spinach Rice Pilaf
- Sauté onion and garlic in oil until softened.
- Stir through rice and risoni and toast for 2 minutes. Add bay leaf.
- Pour in chicken stock, stir to combine and bring to a boil
- Once boiling, reduce to a simmer, cover and cook for 15-20 minutes or until the liquid has absorbed.
- Remove from the heat and set aside for 5 minutes before fluffing with a fork.
- Stir through baby spinach, chickpeas, zest and juice of the lemon and parsley. Season with salt and pepper to taste. Garnish with crumbled feta and crispy shallots.
Grilled Snapper
- Combine olive oil, oregano and garlic in a small bowl. Season with salt and pepper. Pour the mixture over the snapper and toss gently to coat both sides.
- Grill the snapper for 3-4 minutes on each side or until cooked through.
- Serve the grilled snapper with the rice pilaf and lemon wedges.
- Enjoy!