Ingredients
Scale
200g raw, fresh (not frozen) wild caught snapper. Barramundi, hoki or cod are other options
40g uncooked basmati rice. Serve size is 1 cup cooked rice
1 carrot, sliced
1 cucumber, peeled and sliced
1 tablespoon olive oil
Juice of ½ lemon, squeezed
Fresh parsley, chopped (fresh oregano or basil are alternatives)
Pinch of salt
Pepper, pinch
Instructions
- To ensure CDED compliance, stick to the food amounts listed in the ingredients list and follow the preparation instructions.
- Preheat oven to 180°C.
- Place rice on to boil. Cook according to pack instructions.
- Chop carrot and place on to steam.
- Place fish in a lined baking dish. Drizzle with the olive oil, lemon juice, chopped parsley and a pinch of salt.
- Bake for 12–15 minutes until just cooked through and flaky.
- Serve fish with boiled rice and vegetables. Spoon a little cooking juice from the fish tray over the rice for flavour.