A homemade spice mix gives this fish, which cooks on top of the rice, a flavor boost.

Everyday Food, January/February 2011


Read the full recipe after the video.

Recipe Summary

10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (4)

59 Ratings
  • 5 star values: 20
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 4
Rating: Unrated
This was delicious! It was easy, fresh, and left me feeling energized instead of weighed down after dinner. The zucchini was a little over-cooked for my taste; I like it to be somewhat firm. So I think next time I'll try letting the rice cook by itself for a bit before I add it. Thanks Sarah!
Rating: Unrated
I love these videos and recipes!! I made this last night, very easy, I added 1 medium chopped leek with the onion and 1 clove of garlic chopped. I also substituted 2 large chopped fennel bulbs before adding the rice, because I used my zucchini the night before. For the rub I also smashed some fennel seed and added it to the rub. It was easy, yummy and my family ate it. Thanks and please keep the recipes coming.
Rating: Unrated
OMG! Delicious recipe! I used salmon because my husband loves it! Also deglaze pan with a little white wine before adding broth, and was delicious! So easy! Definetely making this again and soon!!
Rating: Unrated
Could I use brown rice instead of basmati in this recipe? How would the cooking time be adjusted, do you think?