From craving to table
Instructions
- 1
Rinse the rice under cold water. In a medium saucepan, combine rice and chicken or vegetable broth. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- 2
While the rice cooks, season fish fillets with salt, pepper, and half of the lemon zest. Drizzle with 1 tablespoon olive oil.
- 3
Heat a large nonstick skillet over medium-high heat. Add remaining olive oil. Sauté red onion and garlic for 2 minutes.
- 4
Add bell pepper and zucchini to the skillet and cook for 5 minutes until softened.
- 5
Add cherry tomatoes, olives, herbes de Provence, and remaining lemon zest. Cook for 3 more minutes until tomatoes soften.
- 6
Push vegetables to the side of the skillet and add fish fillets. Cook fish for 3-4 minutes per side, or until just cooked through and flaky.
- 7
Fluff the cooked rice with a fork and mix in half the parsley and basil, along with half of the lemon juice.
- 8
To serve, divide the herbed rice between 4 bowls. Top each with sautéed vegetables and a fish fillet. Drizzle with remaining lemon juice and garnish with remaining parsley and basil.