Perch fillets with sage and rice pilaf

Ingredients

For 1 serving

• Perch200 g
• Fresh sage4 g
• Butter10 g
• Parboiled rice60 g
• Onion30 g
• Vegetable broth150 ml
• Rice flour10 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, fish, celery,

Method

1. Heat the vegetable stock in a small pan. Peel the onion and chop it very finely.
2. In a lidded saucepan heat the oil over medium heat and soften the onion for 3 minutes, until translucent; add the parboiled rice and toast it for 1 minute, stirring.
3. Pour in the hot stock, salt, bring to the boil, then turn the heat to minimum, cover and cook for 15 minutes without stirring, until the rice has absorbed all the liquid and the grains are separate.
4. Meanwhile pat the perch fillets dry, season with salt and pepper and dust lightly with the rice flour, shaking off the excess.
5. In a frying pan melt the butter with the sage leaves over medium heat until foamy and the sage turns crisp; cook the fish for 2 minutes per side, until golden.
6. Fluff the rice with a fork and serve it next to the perch, pouring the sage butter over the fish.