2 Swai fillets
2 Tbsp parmesan cheese
½ tsp minced parsley
Lemon pepper seasoning
Olive Oil (EVOO)
½ cup white long grained Basmati rice
2 Tbsp dried mushrooms
1 cup chicken broth
1 cup chopped fresh baby spinach
2 green onion sprigs, sliced
Extra Virgin Olive Oil (EVOO)
In a rice cooker, add rice, mushrooms, chicken broth and 1 tsp EVOO; cook until tender. In a small sauce pan over medium heat, drizzle EVOO and cook spinach until wilted. Add cooked rice to pan, add green onions and mix together; set aside.
(Note: if you don’t have dried mushrooms, sauté fresh mushrooms with spinach.)
In a large frying pan over high heat, drizzle EVOO and heat until oil starts to ripple. Season both sides of fish fillets with cheese, parsley, lemon pepper and salt. Fry first side for 2 minutes, flip fillets, turn heat to medium and cook for 3 minutes, until crispy and flakes easily with a fork.