Food & Cooking Recipes Ingredients Seafood Recipes Spice-Rubbed Fish with Lemony Rice 3.8 (59) 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print