Anchovy Butter Fish With Rice Salad

READY IN: 25mins
Recipe by Sara 76

This is from the Australian magazine, New Idea. By their calculations, this comes in at just $3.95 per serve!

Top Review by Chef Kate

A great entree! Pretty on the plate and tastes wonderful. I used rockfish fillets and more anchovies as we love them. They really do melt into the sauce and give a fine flavor to the fish. I really love the pepper and scallion in the rice. We did sub asparagus for green beans based on what was available in the market. Thanks, Sara!

Ingredients Nutrition


  1. Cook rice in a large saucepan of boiling, salted water until tender. Rinse under cold water. Drain well. lace in a large bowl.
  2. Heat oil in a large non-stick pan. Cook fish both sides. Remove and cover to keep warm.
  3. Clean and oil pan. Cook capsicum until soft. Add onions and rind, stirring for 1 minute. Add mixture to rice. Season with salt and pepper.
  4. To make anchovy butter, melt butter in a frying pan. Add anchovies and juice. Cook, stirring for 1 minute to break up anchovies. Remove from heat. Stir in parsley.
  5. Serve fish over rice with green beans. Drizzle with anchovy butter.4.

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