Ingredients
- 8 fresh rosemary sprigs
- 600g frozen skinless hoki fish fillets, thawed
- 1 garlic clove, crushed
- 1 lemon, rind finely grated, juiced
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 1/2 cups long-grain rice, rinsed
- 3 cups reduced-salt vegetable stock
- 200g broccoli, cut into small florets
- 1/4 cup pine nuts, toasted
Description
Fish Skewers With Broccoli And Lemon Pilaf Recipe - Remove Leaves From Rosemary Sprigs, Leaving 2cm Of Leaves Attached At The Top. Reserve Sprigs And 2 Teaspoons Of Leaves. Finely Chop Reserved Leaves. Cut Fish Into 2.5cm Cubes....
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