# What You Need:
→ Fish
01 - 4 fillets (5.3 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 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 - Juice and zest of 1 lemon
18 - 1 tablespoon chopped fresh parsley
19 - Salt and pepper to taste
# Steps:
01 - Preheat oven to 425°F. In a large bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Toss with 2 tablespoons olive oil, salt, pepper, and oregano. Spread evenly on a baking sheet and roast for 18-20 minutes until tender and lightly caramelized.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, combine rice, 2 cups water, and salt. Bring to a rolling boil, then reduce heat to low, cover with a lid, and simmer for 12-15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork to separate grains.
03 - Pat fish fillets dry thoroughly with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.
04 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Carefully place fish fillets in the pan and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a warm plate.
05 - In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice, zest, parsley, salt, and pepper. Remove from heat immediately.
06 - Divide cooked rice evenly among 4 serving bowls. Arrange roasted vegetables on top of rice. Place one fish fillet on each bowl. Drizzle generously with lemon sauce and garnish with additional fresh parsley if desired.
