This is a quick and flavorful meal to prepare. The spices on the fish go well with the lemony rice, and the lemony-garlicky tomato salad brightens up the meal.
Serves 4 – adapted from Everyday Food magazine
- 1/2 tablespoon butter
- 1 medium onion, finely diced
- 2 garlic cloves, roughly chopped
- 1 cup basmati rice
- 1 tablespoon finely grated lemon zest (from 1 lemon)
- 2 tablespoons lemon juice
- 2 cups chicken broth
- 2 small zucchinis (or 1 medium zucchini), halved lengthwise and sliced
- salt & pepper
- 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
- 2 teaspoons coriander spice mix (see below)
Coriander spice mix:
In a small bowl, stir together:
- 1/4 cup ground coriander
- 1 tablespoon ground ginger
- 1 tablespoon ground paprika (you can also use hot Hungarian Paprika)
- 1 tablespoon coarse salt
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground pepper
Store in an airtight container.
This spice mix makes about 1/2 cup, but we only need 2 teaspoons. I roughly halved the recipe, you can even quarter it (you don’t need to be very precise in your measurements!). I saved the rest on a marked container. You can even rub it on chicken before cooking.
In a medium saucepan over medium heat, add the butter, then the onion. Cook the onion stirring occasionally until tender for a few minutes.
Add the garlic and stir for 30s.
Add the rice and stir for 1 minute.
Add the lemon zest, lemon juice, broth, zucchini, salt and pepper. Stir and bring to a boil over medium-high heat. Reduce to a simmer, cover and cook for 13 minutes.
Sprinkle spice mix over fish, 1/2 teaspoon per slice of fish.
Arrange the fish over rice in a single layer with the spice side up.
Cover again and cook until the rice is tender and the fish is opaque throughout, 5 to 7 minutes.
Serve with a garlicky tomato salad (with or without the green onions).