# Ingredient List:
→ Fish
01 - 4 fillets (6 oz each) flaky white fish such as cod, halibut, or tilapia
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
04 - 1 teaspoon smoked paprika
→ Rice
05 - 1 cup jasmine or basmati rice
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Roasted Vegetables
08 - 1 medium zucchini sliced
09 - 1 medium red bell pepper chopped
10 - 1 small red onion sliced
11 - 1 cup cherry tomatoes halved
12 - 2 tablespoons olive oil
13 - Salt and pepper to taste
14 - 1 teaspoon dried oregano
→ Lemon Sauce
15 - 2 tablespoons unsalted butter
16 - 2 cloves garlic minced
17 - Juice and zest of 1 lemon
18 - 1 tablespoon chopped fresh parsley
19 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. In a large bowl, combine sliced zucchini, chopped bell pepper, sliced red onion, and halved cherry tomatoes. Toss with 2 tablespoons olive oil, salt, pepper, and dried oregano until evenly coated. Spread vegetable mixture on a baking sheet in a single layer and roast for 18 to 20 minutes until vegetables are tender and lightly caramelized.
02 - Rinse rice under cold water until water runs clear. In a saucepan, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 12 to 15 minutes until all water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff rice gently with a fork before serving.
03 - Pat fish fillets completely dry using paper towels. Season both sides of each fillet evenly with salt, freshly ground black pepper, and smoked paprika.
04 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place seasoned fish fillets in the hot skillet. Cook for 3 to 4 minutes on the first side without moving until golden and crispy. Flip fillets gently and cook for 3 to 4 minutes on the second side until cooked through and golden. Transfer cooked fish to a warm plate and keep warm.
05 - In a small saucepan, melt 2 tablespoons unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned. Remove from heat and stir in lemon juice, lemon zest, chopped fresh parsley, salt, and pepper to taste. Mix until well combined.
06 - Divide cooked rice evenly among 4 serving bowls. Top each portion with roasted vegetables and one pan-seared fish fillet. Drizzle generously with lemon sauce. Garnish with additional fresh parsley if desired. Serve immediately while warm.
