Pan-fried Flounder with Basmati Rice and Lentils
The lentils and rice cook well together, and feed a crowd. Far from their bland reputation, lentils can add rich, nutty flavor to weeknight meals
Ingredients
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 cup basmati rice
1 1/2 cups vegetable liquid stock
2 tbsp lemon juice
15 .oz can lentils, rinsed, drained
1 1/2 tsp Tone’s rosemary garlic seasoning
8 .oz flounder fillets
Lemon wedges
Instructions
Heat half the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the rice and stir to coat. Add the stock and lemon juice and bring to the boil. Reduce heat to low and cook, covered, for 10 minutes or until liquid is absorbed and rice is tender. Add the lentils and use a fork to stir through. Set aside, covered, for 5 minutes.
Meanwhile, season the flounder with Tone’s rosemary, garlic seasoning, salt and pepper.
Heat a large non-stick frying pan over high heat. Add the flounder and cook for 1-2 minutes each side or until just cooked through. Remove from heat.
Spoon the rice evenly among serving plates. Top with fish and serve immediately with lemon wedges, if desired. Enjoy!
Pan-fried Flounder with Basmati Rice and Lentils