Lemon Herb Fish with Rice
Oven-baked white fish with lemon, garlic and herbs served over simple basmati rice.
Why it works for Iftar
- The fish and rice cook mostly unattended.
- Lemon and herbs give a clean flavour without a heavy sauce.
- Easy to scale by using one large baking tray.
Ingredients
- 600 g white fish filletssuch as cod, haddock or hake
- 250 g basmati ricerinsed
- 1 lemonzest and juice
- 2 garlic clovescrushed
- 2 tbsp olive oil
- 3 tbsp parsleychopped
- 1/2 tsp paprika
- 1 tsp saltdivided
- 500 ml waterfor the rice
Method
- 1Start the rice5 min
Put rice, water and half the salt in a saucepan. Bring to a boil, cover, reduce to low and cook for 12 minutes.
- 2Season the fish5 min
Mix lemon zest, half the juice, garlic, olive oil, paprika and remaining salt. Brush over the fish.
- 3Bake15 min
Bake fish at 200°C / 400°F for 12 to 15 minutes, depending on thickness, until opaque and flakes easily.
- 4Rest the rice8 min
Turn off the rice and leave covered for 5 minutes, then fluff with a fork.
- 5Finish4 min
Serve fish over rice with parsley and the remaining lemon juice.
Notes that make the difference
- Fish thickness matters more than weight; begin checking thin fillets early.
- Do not repeatedly open the rice lid while it cooks.
Storing and reheating
Refrigerate leftovers promptly and use within 1 to 2 days; reheat rice and fish thoroughly.
Substitutions
- Use salmon and add a few minutes to the baking time.
- Use couscous instead of rice for a faster side.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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