Spice-Rubbed Fish with Lemony Rice

By BClover

serves 4
348 cal, 4 g fat, 32 g protein, 41 g carb, 2 g fiber

Ingredients

• prep: 10 mins
• total time: 30 mins
• servings: 4
• 4 teaspoons unsalted butter
• 1 small yellow onion, diced small
• 1 garlic clove, roughly chopped
• 1 cup basmati rice
• 1/2 teaspoon poppy seeds (optional)
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
• 2 cups low-sodium chicken broth
• 1 medium zucchini, halved lengthwise and cut into 1-inch pieces
• Coarse salt and ground pepper
• 2 teaspoons Coriander Spice Mix
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets

Preparation

Step 1

Make It Now

A homemade spice mix gives fish a flavor boost. If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika.

Coriander Spice Mix

Directions

In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.

directions