Zesty Lemon Herb Fish With Garlic Spinach Rice Recipe

About this recipe

Zesty Lemon Herb Fish with Garlic Spinach Rice is a dinner recipe that combines tender, pan-seared cod fillets marinated in zesty lemon and aromatic herbs with fragrant garlic-infused spinach rice. This dish is not only delicious but also a nutritious choice for maintaining your health goals. The cod offers 38g of high-quality protein per serving, perfect for muscle recovery, while the spinach adds essential fiber for digestion. Cooking this meal is a delightful experience, as the fresh aroma of garlic and herbs fills your kitchen. Serve it for a comforting yet elegant dinner that’s sure to please family and friends alike. Ready in just 40 minutes, this dish strikes a balance between flavorful indulgence and wholesome eating, making it a repeat-worthy choice for busy weeknights or relaxed weekend dinners.

Ingredients

• - Schwartz Flat Leaf Parsley
• 1 Bunch Spinach Fresh 1 Bunch
• 500G Tropical Sun Basmati Rice 500g
• 100G Heera Black Pepper Powder 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 240G Fish Said Fred Asc Big Sea Bass Fillets
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 500 ml Filippo Berio Extra Virgin Olive Oil 500 Ml

Instructions

1. 1. Rinse the 240 g sea bass fillets and pat them dry with a paper towel.
2. 2. In a small bowl, mix the juice of half the lemon, 2 tablespoons olive oil, 10 g chopped parsley, 1 minced garlic clove, 1/2 teaspoon salt, and black pepper to create a marinade.
3. 3. Coat the sea bass fillets evenly with the marinade and let them rest for 15 minutes.
4. 4. Rinse 150 g basmati rice under cold water until the water runs clear to remove excess starch.
5. 5. Heat 1 tablespoon olive oil in a pan over medium heat and sauté 2 minced garlic cloves until fragrant, about 1 minute.
6. 6. Add 150 g washed spinach leaves to the pan and cook until wilted, stirring occasionally, for about 3 minutes.
7. 7. Add the rinsed rice and 300 ml water to the pan, stir well, and bring to a boil.
8. 8. Reduce the heat to low, cover the pan, and let the rice simmer for 12-15 minutes until fully cooked.
9. 9. Heat a separate non-stick pan over medium heat and drizzle 1 tablespoon olive oil.
10. 10. Place the marinated sea bass fillets on the pan skin-side down and sear for 3-4 minutes on each side until cooked through.
11. 11. Fluff the cooked garlic spinach rice with a fork and serve it on plates.
12. 12. Arrange the pan-seared sea bass on top of the spinach rice and garnish with the remaining 5 g fresh parsley.
13. 13. Squeeze an additional splash of lemon juice from the remaining lemon half over the dish for added zest before serving.

How to make Zesty Lemon Herb Fish With Garlic Spinach Rice

1. Marinate the cod. Rinse the cod fillets and pat them dry. Mix lemon juice, olive oil, chopped parsley, minced garlic, salt and black pepper, coat the cod evenly and let it rest for 15 minutes.
2. Cook garlic and spinach. Rinse the basmati rice until the water runs clear. Heat olive oil over medium heat, sauté minced garlic for about 1 minute, then add the spinach and cook for about 3 minutes until wilted.
3. Simmer the rice. Add the rinsed rice and water, stir and bring to a boil. Reduce the heat to low, cover and simmer for 12-15 minutes until fully cooked.
4. Sear the cod. Heat a separate non-stick pan over medium heat with a little olive oil. Sear the cod for 3-4 minutes on each side until cooked through.
5. Plate and finish. Fluff the garlic spinach rice and serve it on plates with the cod on top. Garnish with fresh parsley and squeeze over an extra splash of lemon juice.

Frequently asked questions

How long does Zesty Lemon Herb Fish with Garlic Spinach Rice take?

About 40 minutes: 15 minutes of prep, including marinating the fish, and 25 minutes of cooking.

Which fish works best for Zesty Lemon Herb Fish with Garlic Spinach Rice?

Firm white fillets such as cod, sea bass or haddock work best. They hold together in the pan and take on the lemon and herb marinade well.

How long should I marinate fish in lemon juice?

Around 15 minutes is ideal. Leaving fish in lemon juice much longer starts to break down the flesh and can make it mushy.

Can I use kale instead of spinach in the rice?

Yes, finely shredded kale works but needs a few more minutes to wilt after the garlic. Once it has softened, add the rinsed rice and water to the same pan as usual.

What can I serve with lemon herb fish and spinach rice?

Roasted cherry tomatoes, a crisp green salad or a few breadsticks on the side all work. Extra lemon wedges keep it bright.