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Step 1
0 Min
Season fish fillets with black pepper and olive oil. Cover and set aside.
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Step 2
0 Min
Place onions in an oven dish, bake in 200°C hot oven for 45 mins or until onions are baked. Remove from oven and peel them then chop.
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Step 3
0 Min
Warm olive oil in large saucepan, cook garlic with stirring for 1 min. Add onions and all the spices and stir for 2 mins.
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Step 4
1 Min
Add water and MAGGI® Chicken Bouillon, bring to boil and simmer for 4- 5 mins. Place the liquid in a blender, blend for 2-3 mins until smooth.
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Step 5
0 Min
Return liquid to pot, add cardamom pods and rice. Bring to boil and cook while covered over low heat for 25 mins or until rice is cooked.
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Step 6
0 Min
Meanwhile, bake in a hot oven or grill the fish fillets until golden brown.
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Step 7
0 Min
Place the cooked rice over a large serving dish. Arrange the fish cutlets over the rice and garnish with oven toasted pine seeds and sliced fresh lemon.
