Lebanese · intermediate
Lebanese Cumin Crust Fish Fillets Over Caramelized Onion Rice
Pan-seared cod fillets spiced with cumin and coriander served atop deeply browned onion rice with fresh lemon juice.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat 2 tbsp olive oil in a deep pot over medium heat and cook sliced onions for 18 minutes, stirring frequently until dark golden brown.
- 02
Add 1 tbsp cumin and ground coriander to the caramelized onions and stir for 30 seconds until fragrant.
- 03
Add rinsed white rice and halal vegetable stock to the onions, bring to a boil, then cover and simmer on low for 15 minutes.
- 04
Rub cod fillets with remaining half tbsp cumin, salt, and 1 tbsp olive oil.
- 05
Heat a non-stick skillet over medium-high heat and sear fish fillets for 4 minutes per side until cooked through.
- 06
Fluff caramelized onion rice onto a platter, arrange seared cod on top, and pour fresh lemon juice over fillets before serving.
A LITTLE KITCHEN KNOW-HOW
Deep Caramelization
Slowly cooking onions in oil until natural sugars break down into deep brown savory-sweet flavors.
Notes from the kitchen
- Take time caramelizing onions to a deep brown color, as this provides the rich color and sweet flavor to the rice.
- Pat fish fillets completely dry with paper towels before seasoning to ensure a crisp sear.
- Original home-cooking adaptation inspired by Lebanese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
