Baked Breaded Fish with Salad and Rice

Ingredients

• Fish200 g
• Cumin1 pinch (1 g)
• Egg Yolk1 count (15 g)
• Breadcrumbs1.5 tablespoon (21 g)
• Tomato1/2 count (65 g)
• Cucumber1/3 cup (40 g)
• Rice1/2 cup (100 g)
• Mushrooms1/2 cup (35 g)
• Garlic1/2 clove (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Beat the egg yolk and season with salt, pepper and cumin.

3. 3

   Step 3

   Dip the fish fillet in the egg mixture, then in the breadcrumbs until well coated.

4. 4

   Step 4

   Cook in a preheated oven (or air fryer) at 392 °F (200 °C) for 15-20 minutes, depending on the thickness of the piece.

5. 5

   Step 5

   Simultaneously, mince the garlic and slice the mushrooms into thin slices.

6. 6

   Step 6

   Heat the oil in a pan over medium heat. Once heated, add the garlic and mushrooms and stir-fry for 4-5 minutes.

7. 7

   Step 7

   Add the cooked rice, season to taste and mix. Leave for 3 more minutes and remove.

8. 8

   Step 8

   Cut the cucumber into thin slices.

9. 9

   Step 9

   In a plate serve the breaded fish, the rice with mushrooms and add the tomato and cucumber. Season the latter with lemon juice (to taste).

10. 10

    Step 10

    Optional: Add asparagus.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Baked Breaded Fish with Salad and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.