Baked Fish and Rice Salad

Baked Lemon Fish and Rice Salad

A fresh NUTRITIOUS meal full of lemony FLAVOUR.

INGREDIENTS

• 1 cup of white rice

• 5 fish fillets

• 2 lemons

• 1/2 cup of breadcrumbs

• 1 tsp lemon pepper seasoning

• olive oil

• 1 tomato

• 1/2 green pepper

• 1/4 of a red onion

• 1 tbsp mayonnaise

• 1 tbsp sliced almonds

METHOD

Preheat oven to 180°C.

Cook rice according to packet instructions. When cooked, remove and place in a cold bowl and allow to cool.

On a baking tray lined with baking paper, lay eight sliced lemon pieces and lay fish flat over the top.

Mix the breadcrumbs and lemon pepper seasoning in a small bowl. Drizzle fish with olive oil and then generosity cover fish with breadcrumb mixture. Cover with a few lemon slices and sprinkle over Lemon rind. Finish with a drizzle of lemon juice and bake for 15 minutes.

Dice, tomatoes, pepper and red onion in small pieces. Add mayo to rice and coat rice well. Add diced vegetables to rice and mix.

Serve with sliced almonds.