The key to a great one-pot dinner is building flavor in the pot, which is exactly what we do here. First you saute onion and garlic in a bit of butter. (Mmmm, I can smell that already!) Then you add some basmati rice, lemon zest and juice, chicken broth, and zucchini and let that cook for a bit. Next you place a few fish fillets right on top of the rice. It all cooks together! If you like this recipe, I'm sure you'll enjoy Sarah's FaceBook page.
Cook up this quick and easy 5-star main dish in less than 30 minutes. Cod, haddock, or grouper also work well with this tasty fish recipe.
Looking for a simple fish dinner? Try this easy recipe for baked fish fillets. You can use any firm white fish; cod, haddock, or grouper work well.
Preparation for 4 servings (serving size: 5 ounces fish)
Notes: Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.
INGREDIENTS2 tsp (10 ML) coconut oil (or any other cooking oil you prefer) salt and pepper to taste 1 tsp (5 ml) Herbs de Provence 2 Roma tomatoes, diced 4 pitted kalamata olives, roughly chopped 1 tbsp (15 ml) capers 1/4 cup (60 ml) white wine OR 1 tbsp (30 ml) fresh lemon juice and 1 tbsp (30 ml) water 1 tbsp (30 ml) fresh flat leaf parsley, chopped 1 6 oz (170 g) piece of white cod 1 tsp (5 ml) olive oil a pinch of fleur de sel sea slat
Melt oil on a medium-high flame, in a non-stick pan, until hot. Meanwhile, pat dry and season 1 side of fish with salt, pepper and herbs de provence. Place seasoned side down in a pan and sear until golden brown about 4-5 minutes.
Then flip the fish and turn the flame off. Allow to sit in hot pan 3-4 mins more until cooked through.
For sauce: melt oil in a pan, add tomatoes and salt and pepper to taste. Once they start to break down, add wine, then add olives and capers and reduce until thickened. Add fresh parsley.
Pour sauce out onto a plate, creating a bed. Place cooked fish on top, drizzle fish with olive oil, Fleur de sel sea salt and fresh parsley.
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