Nettle rice with rosemary and lemon fish

Ingredients for 2 servings:

• 1 cup rice (long grain rice)
• 2 cup(s) water or vegetable broth
• 1 pinch of salt
• 1 handful of nettles, young tips
• 1 handful of dead nettle, without flowers
• 50 g butter
• 250 g fish fillet(s), (Alaska fillet)
• Flour
• rosemary
• Lemon juice and zest
• 1 shot of oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rice with a difference

Put the rice on a boil with 2 cups of water/vegetable stock, setting aside 1 cup as a reserve. Roughly chop the nettles and dead nettles and add them. Season with salt and add the butter. Cook the rice for 15 minutes according to the instructions. When it’s cooked, pour it into a cup and turn it out onto a plate. For the fish, I used a ready-made product (Filegro Rosemary Lemon / frozen food). Otherwise, the Alaska pollock fillet is seasoned with lemon and rosemary and fried in oil. However, any other fish fillet can also be used. Arrange everything nicely on the plate. For garnish, you can add a few nettle tips.