# What You’ll Need:
→ Fish
01 - 4 white fish fillets (5.3 oz each), 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
→ 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 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 water. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Pat fish fillets dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
04 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add fish fillets and cook for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
05 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice, lemon zest, parsley, salt, and pepper. Remove from heat immediately.
06 - Divide cooked rice evenly among 4 serving bowls. Top each portion with roasted vegetables and one fish fillet. Drizzle lemon sauce over each bowl and garnish with additional fresh parsley if desired.
