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lebanese

Samke Harra Baked Spicy Fish with Toasted Pine Nuts and Rice

This baked dish pairs white fish fillet with pine nuts, long grain rice and walnuts, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Medium
Balanced Heart friendly High protein Pescatarian
300 kcal 2000 kcal
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Estimated macros per portion

44 g Protein
47 g Carbohydrates
34 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 175g white fish fillet (cod or haddock) 175 kcal
  • 13g olive oil 115 kcal
  • 16g walnuts, finely chopped 105 kcal
  • 11g pine nuts 64 kcal
  • 8g garlic, minced 12 kcal
  • 16g lemon juice 5 kcal
  • 0.8 tsp (2g) ground coriander 6 kcal
  • 0.6 tsp (1g) ground cumin 4 kcal
  • 0.8 tsp (2g) paprika 6 kcal
  • 44g long grain rice (dry) 161 kcal
  • 0.4 tsp (1g) salt 0 kcal

Cooking instructions

  1. white fish fillet (cod or haddock)
    Preheat the oven to 425 F. Pat the fish dry and place on a baking dish.
  2. white fish fillet (cod or haddock)olive oilwalnutsgarliclemon juiceground corianderground cuminpaprikasalt
    In a bowl, mix olive oil, crushed walnuts, garlic, coriander, cumin, paprika, lemon juice, and a pinch of salt to form a thick paste. Spread over the fish.
  3. white fish fillet (cod or haddock)
    Bake 12 to 15 minutes until the fish flakes easily and the topping is lightly browned.
  4. long grain rice (dry)
    Meanwhile, cook the rice in lightly salted water until tender; drain if needed and keep warm.
  5. pine nuts
    Toast pine nuts in a dry skillet over medium heat, stirring, until golden, 2 to 3 minutes.
  6. white fish fillet (cod or haddock)pine nutslong grain rice (dry)
    Serve the fish over rice and sprinkle with toasted pine nuts.

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