- 30 min
Allergens: Fish, Gluten, Nut, Wheat
Bring the water for rice with the broth cube to a boil.
Chop the spinach. Zest and squeeze the orange and the lemon. Mince the basil.
Cook the rice
Add the rice and the spinach to the pot, cover and cook over low heat for 10-12 minutes.
Cook the fish
Heat a drizzle of oil in a pan over medium-high heat. Cook the fish for 2-4 minutes on each side.
Make the sauce
Meanwhile, cook at medium-high heat in a small pan, the zest and the juice of the lemon and of the orange, about 1/4 cup of oil (double for 4ppl.), the brown sugar, salt, pepper and the butter to the pan.
Whisk and bring to a boil. Reduce heat to medium and cook for 4-5 minutes until slightly thick.
Plate your dish
Serve the fish with the rice and the sauce. Garnish with the basil and the almonds. Bon appétit!