Ingredients

Check off ingredients as you go

Serves 6

• 6 meagre fillets or other white fish

For the sauce

• 25-30cl (1 to 1¼ cups) coconut cream
• 1 tsp curry powder
• 1/2 onion, finely minced
• 1 tsp brown sugar
• 1cm fresh ginger or 1/2 tsp lemon zest, chopped
• Salt, pepper

For the millet risotto with zucchini

• 350g (1¾ cups) millet
• 1/2 onion
• 3 medium zucchini
• 1 pinch curry powder
• 12cl (½ cup) coconut cream

If you change the number of serving, consider adjusting cooking times!

1. Finely chop the onion (a mini food processor works great for this). Sauté it in a pan with a little neutral oil for about 5 minutes. Add the brown sugar. Stir and cook for about 10 minutes over low heat.

2. Off the heat, add the curry powder, chopped ginger (or lemon zest), 1 tbsp water, and the coconut cream. Bring to a boil then reduce heat. Rinse the meagre fillets under cold water and place them side by side in the pan with the sauce. Cover and cook for 5 minutes.

3. Serve the meagre fillets immediately, coated with sauce, alongside the millet risotto with zucchini or plain rice.

4. If you want to make this recipe with the millet risotto, it’s important to start preparing it first since it takes longer to cook than the fish. While it’s cooking, you can prepare the sauce and cook the fish a few minutes before serving.

Tips and Variations

• This delicious recipe can be made with other white fish such as sea bass, cod, Nile perch…

• This dish can also be served with steamed potatoes, white rice, or sautéed zucchini.

🐟 To learn more about fish in Israel, I’ve written a practical guide and French-Hebrew fish lexicon to help you navigate and discover the choices available to you!