# What You'll Need:
→ Fish
01 - 4 fillets flaky white fish (cod, halibut, or tilapia), 5.3 oz each
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
04 - 1 teaspoon smoked paprika, optional
→ 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 - 1 lemon, juiced and zested
18 - 1 tablespoon chopped fresh parsley
19 - Salt and pepper to taste
# Directions:
01 - Preheat oven to 425°F. In a large mixing bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Toss with 2 tablespoons olive oil, salt, pepper, and oregano until evenly coated. Spread vegetable mixture in a single layer on a baking sheet and roast for 18-20 minutes until tender with light caramelization.
02 - Rinse rice thoroughly under cold running water. In a saucepan, combine rinsed rice, 2 cups water, and 1/2 teaspoon salt. Bring to a rolling boil over high heat, then reduce heat to low, cover with a lid, and simmer for 12-15 minutes until all water is absorbed. Remove from heat and allow to rest covered for 5 minutes. Fluff gently with a fork.
03 - Pat fish fillets dry thoroughly with paper towels. Season both sides generously with salt, pepper, and smoked paprika. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place fish in the skillet and cook for 3-4 minutes per side until the exterior is golden and the flesh is opaque throughout. Transfer cooked fish to a warm plate.
04 - In a small saucepan, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for approximately 1 minute until fragrant. Remove from heat and stir in fresh lemon juice, lemon zest, chopped parsley, salt, and pepper to taste. Set aside.
05 - Divide cooked rice evenly among 4 serving bowls. Top each portion with roasted vegetables and a seared fish fillet. Drizzle generously with lemon sauce and garnish with additional fresh parsley if desired. Serve immediately while hot.
