1169. Whole Fish Rice Turnover

We most certainly do not eat enough fish. When we do, it tends to be a quick something or another that makes us feel virtuous for about an hour and then forget all about incorporating more fish in our diet until next month or so.
This is a homey and completely satisfying one pot meal we thoroughly enjoyed and are definitely prone to repeat. The rice is fragrant with saffron and dill, perfectly complementing the lightness of the fish.

Ingredients (serves 6)

3 cups rice
3 cups parsley, packed
3 cups coriander, packed
1 cup chives
2 cups dill
3  heads garlic
7 Tbsp brewed saffon water
6 Tbsp  oil
3 Tbsp butter
2 medium whole fish
1 lemon
2 garlic cloves
6 sprigs of fresh dill
salt & pepper


Method:

Boil the cleaned rice like pasta in a pot of boiling water for 10 minutes, then drain.
Meanwhile, roughly chop the parsley, coriander, chives and dill.
Place the thoroughly drained par-boiled rice in a large mixing bowl then add half the brewed saffron. Mix gently to mix together.Stir in the herbs and 1 teaspoon of salt. Toss gently so that the rice and herbs are mixed together.
Wash and pat dry fish. With sharp scissors cut fins. Season the belly with salt, then stuff with slices of lemon and garlic head halves. Finish off with a couple of sprigs of dill in each fish. Rub the fish from the outside to coat with oil, then season with salt and pepper.
To a large non-stick pot add 3 tablespoons of  oil, 2 tablespoons of water, and the remaining brewed saffron.
Carefully place the fish at the bottom of the pot.
Add herbed rice and very gently press down the rice all around the fish. Cover and cook on high for 10 minutes. Cut the butter into pieces and place on top of the rice. Wrap the lid in a kitchen towel. Cook on low for 1 hour. Serve with fresh wedges of lemon or lime.

صحة و عافية