About this recipe:This looks and tastes good but is quite low in calories. I think it's worth going to the trouble of arranging it beautifully on the plate - especially if you are on a diet! Sometimes I add a few drops of pesto to add some colour but you could sprinkle over some balsamic vinegar. Red mullet has a delicate flavour but is a firm fish and easy to cook.
100g brown rice
1 teaspoon caster sugar
4 red mullet fillets
4 sun-dried tomatoes
fresh spinach leaves
Salt and pepper to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Cook the rice as directed on the instructions and set aside.
Zest the oranges and lemons and squeeze out the juice. Cook the juice with the zest and a tablespoon of sugar in a saucepan over low heat.
Add a tablespoon of butter to a frying pan and gently cook red mullet fillets for 3 minutes over medium heat. Season.
On a serving plate, use a 6 cm diameter round biscuit cutter as a mould and spoon in the rice. Top with one sun-dried tomato and some spinach leaves to add some colour.
Place the fish on top, and spoon over or drizzle some citrus syrup.