middle-eastern

Baked Fish Sayadieh with Caramelized Onion Rice

Name: Baked Fish Sayadieh with Caramelized Onion Rice
Yield: 1 serving
Cuisine: middle-eastern
Ingredients: 183 g white fish fillet (cod or haddock); 64 g basmati rice (dry); 164 g yellow onion; 16 g olive oil; 2 g ground cumin; 0.91 g ground turmeric; 37 g lemon wedge; 2 g salt; 0.91 g black pepper

This baked dish pairs white fish fillet with basmati rice, yellow onion and ground cumin. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

44 g Protein

71 g Carbohydrates

21 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

183g white fish fillet (cod or haddock) 183 kcal
64g basmati rice (dry) 234 kcal
164g yellow onion 66 kcal
16g olive oil 141 kcal
2g ground cumin 8 kcal
1g ground turmeric 3 kcal
37g lemon wedge 11 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

basmati rice (dry)
Rinse rice until water runs mostly clear. Set aside.
yellow onionolive oilsalt
Heat olive oil in a small pot over medium heat. Add onion and a pinch of salt; cook 10-12 minutes until deep golden.
basmati rice (dry)yellow onionolive oilground cuminground turmeric
Stir in cumin and turmeric for 20 seconds, then add rice and coat in the onion oil.
basmati rice (dry)
Add water and bring to a boil. Reduce to low, cover, and simmer 12-14 minutes until rice is tender. Rest covered 5 minutes, then fluff.
white fish fillet (cod or haddock)saltblack pepper
Meanwhile, season fish with salt and black pepper. Bake on a lined tray at 425 F (220 C) for 10-12 minutes until flaky.
white fish fillet (cod or haddock)basmati rice (dry)yellow onionlemon wedge
Serve fish over the onion rice and squeeze lemon over the top.