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Betty Bossi Koch-Center
How it's done
Mix the butter with all the other ingredients up to and including the lime zest, season with salt. Mix 3 tbsp with the lime juice, set aside.
Season the fish, place on a baking tray lined with baking paper. Cover with the crust, press down gently.
Approx. 15 mins. in the centre of an oven preheated to 220°C.
Heat the oil in a pan. Briefly sauté the spring onion and fennel, season with salt. Add the rice mixture, pour in the water, simmer (uncovered) for approx. 10 mins., remove from the heat, cover and leave to fluff up for approx. 5 mins. Stir in the reserved crust mixture. Plate up the rice with the fish.
|Tip:||Serve with 1 lime, rinsed with hot water, dabbed dry and cut into wedges.|
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