Mains · Finnish

Green fish pan

Name: Green fish pan
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 1 bag Alaska pollock fillet portions, MSC 400 g · frozen; 1 bag spring onions 100 g; 1 pot of flat-leaf parsley; 2 garlic cloves; 1 bag organic baby spinach 65 g; 5 dl water; 3 dl basmati rice; 0.75 tsp salt; 0.25 tsp black pepper; 1 tbsp extra virgin olive oil; 1 pot Arla Lempi sour cream (kermaviili) 15% 200 g; 1 tbsp lemon juice; 2 tsp grated lemon zest

This green fish pan brings color to your everyday life! Alaska pollock fillets cook in the same pan with herby rice. This recipe has the Heart Symbol (Sydänmerkki).

Smarrig Kitchen2y

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Place the fish fillets on a plate at room temperature to thaw while you make the other preparations.
2
Chop the spring onions and flat-leaf parsley into the bowl of a food processor. Peel and chop the garlic cloves and add them in. Add the spinach and 2 dl of water. Blend until smooth. You can also puree the ingredients in two batches using a hand blender.
3
Place the rice in a pan and pour the herb sauce over it. Add 3 dl of water. Cook the mixture at a vigorous boil for 5 minutes, stirring occasionally. Then reduce the heat and simmer, covered, for 4 minutes.
4
Place the fish fillets on top of the rice. Sprinkle salt and black pepper over the fish and rice. Drizzle with olive oil. Cover with a lid and simmer for 6–7 minutes until the fish and rice are cooked through. Add more water if necessary.
5
Mix the ingredients for the sour cream sauce. Serve the fish pan with the sauce.

Main courses