Breaded Fish Fillet with Rice and Salad
A quick and satisfying meal featuring crispy breaded fish fillets served over fluffy rice with a fresh tomato and lettuce salad. Perfect for a busy weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 4 fillet white fish fillets
- 1 cup breadcrumbs
- 1 large egg
- 1 cup rice
- 2 cups lettuce
- 1 large tomato
Instructions
- 1
Cook the 1 cup rice in 2 cups water with a pinch of salt until tender, about 15 minutes; fluff with a fork.
- 2
Beat the 1 egg in a shallow dish. Place the 1 cup breadcrumbs on a plate. Dip each of the 4 fish fillets in egg, then press into breadcrumbs to coat both sides.
- 3
Heat 2 tbsp oil in a large skillet over medium-high. Cook the breaded fish until golden and cooked through, about 3-4 minutes per side.
- 4
Toss the 2 cups lettuce and 1 chopped tomato with 1 tbsp olive oil, salt, and pepper.
- 5
Serve the fish over the rice with the salad on the side.
Tools you’ll need
- skillet
- saucepan
- shallow dish
- plate
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