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Serves 4 1 EasyGarlic or 1 garlic clove, crushed
1 EasyOnion or 1 small onion finely chopped
1 x 7's Bouillon cubes for 1 cup of water
3 tbsp Extra Virgin Olive Oil
4 Bram Fillets
6 oz Wild Rice
1 tbsp breadcrumbs
1 small hot chilli, seeds removed, finely chopped
1/4 cup dry white wine
1/4 cup hot water
1 tbsp chopped parsley
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Cook the wild rice according to manufacturer's instructions, adding to the cooking water as many 7's cubes as needed to give enough flavour to the suggested quantity of water.
Rinse and pat dry with kitchen paper the bream fillets.
In a bowl combine the breadcrumbs and the chopped chilli,the EasyGarlic portion and the EasyOnion one. Add 1 tablespoon of olive oil and mix well.
On medium high heat, in a frypan, heat the remaining 2 tablespoons of oil, add the fillets, skin side down, and brown for a couple of minutes.
Turn the fillets over and spoon on them the breadcrumbs mixture.
Cover and cook for another couple of minutes.
Add the wine gently shaking the pot for even distribution.
When the wine has evaporated, add the water, repeating the shaking. Be gentle not to break the fish.
Serve the fillets over the rice, diving evely the pan juices and sprinkling with the chopped parsley.
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