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Orange Roughy with Fennel Rice
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Prep Time:
10 minutes
Total Time:
20 minutes
Savor a quick 20-minute dinner with flavorful fish, rice, spinach, and fennel for a hearty meal!
Ingredients:
  • 1 cup chopped fennel bulb
  • 1 small onion, chopped (1/4 cup)
  • 2 tablespoons water
  • 2 cups chicken broth
  • 1 cup uncooked regular long-grain white rice
  • 1 cup shredded fresh spinach
  • 1 lb orange roughy, sole or other delicate- to medium-texture fish fillets (about 3/4 inch thick)
  • Paprika
  • 1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
  • Lemon wedges
Instructions:
  • In a nonstick skillet, sauté fennel and onion in water over medium heat for 4 minutes until crisp-tender. Add broth, rice, and spinach. Bring to a boil, then cover and simmer for 10 minutes.
  • Cut the fish fillets into four serving pieces, then place them on top of the rice mixture. Cover and simmer for 8 to 10 minutes, or until the fish flakes easily with a fork and the liquid is absorbed.
  • Season fish with a flavorful blend of paprika and tarragon, and garnish with zesty lemon wedges before serving.

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