Spice-Rubbed Fish with Lemony Rice

Prep Time:
10 mins
Total Time:
30 mins

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


  • 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


  1. 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.

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