Food & Cooking Recipes Ingredients Seafood Recipes Spice-Rubbed Fish with Lemony Rice 3.8 (59) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 A homemade spice mix gives this fish, which cooks on top of the rice, a flavor boost. Ingredients 4 teaspoons unsalted butter 1 small yellow onion, diced small 1 garlic clove, roughly chopped 1 cup basmati rice ½ teaspoon poppy seeds (optional) 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice 2 cups low-sodium chicken broth 1 medium zucchini, halved lengthwise and cut into 1-inch pieces Coarse salt and ground pepper 2 teaspoons Coriander Spice Mix 1 pound cod or other firm white-fleshed fish, cut into 4 fillets Directions In a medium saucepan, heat butter over medium. Add onion and garlic and cook, stirring occasionally, until onion is soft, 4 minutes. Stir in rice and poppy seeds (if using) and cook 1 minute. Stir in lemon zest and juice, broth, and zucchini and season with salt and pepper. Bring to a boil over medium-high. Reduce to a simmer, cover, and cook 13 minutes. Sprinkle spice mix over fish. Arrange fish snugly in a single layer, spice side up, on top of rice, cover, and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes. Cook's Notes If you like heat, use hot Hungarian paprika or 1 1/2 teaspoons cayenne pepper instead of regular paprika. Print