1 X fillet of trevally
1 X large beetroot
1 X cup of basmati rice
1 X lemon
1 X sprig of fresh dill
1 X teaspoon of dried mint
Juice of half a lemon
Pine nuts (optional)
Normal flour
Salt, pepper
Trevally:
Lightly dust trevally with flour.
Heat olive oil in pan on medium-high flame. Add trevally and cook for 3-4 minutes on one side and 2-3 minutes on the other.
Beetroot:
Peel and cut fresh beetroot into wedges 2cm x 2cm x 8cm. Boil in chicken stock for 10-15 minutes until cooked. Remove from water and chill in fridge. Season with salt and pepper to taste.
Rice:
Cook Basmati rice in rice cooker. Remove into bowl. Add dill, mint and lemon. Place in fridge to chill.
