Fish With Rice Or Spaghetti Recipe

Prep fish

Pat the fish fillets dry with paper towels. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Rub both sides with 2 tbs extra-virgin olive oil and press the 2 minced garlic cloves lightly into the top of each fillet.

Cook fish — pan-sear

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Place fillets in the pan (skin-side down if skin is on). Cook undisturbed for 3–4 minutes until a golden crust forms. Flip carefully and cook 2–4 more minutes until opaque through the thickest part and the internal temperature reaches 135–145°F (57–63°C), depending on desired doneness. Remove to a plate and cover loosely with foil to rest for 2–3 minutes.

Finish fish

Squeeze half of the lemon over the rested fillets and sprinkle with 2 tbs chopped fresh parsley. Keep warm while preparing rice or spaghetti.

Rinse 1 cup rice in a fine-mesh sieve under cold running water until the water runs mostly clear to remove excess starch. Transfer to a small saucepan. Add 1.75 cups water, 1 tbs butter (or olive oil) and 1 tsp salt. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer gently for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork and keep warm.

Bring about 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tbs kosher salt. Add 8 oz dry spaghetti and stir to prevent sticking. Cook according to package instructions (typically 8–11 minutes) until al dente. Reserve 1/3 cup of pasta cooking water, then drain the pasta in a colander.

If desired, return drained spaghetti to the pot off heat, drizzle 1 tsp extra-virgin olive oil and toss to coat. For a lightly dressed pasta, add 1–2 tbs of the chosen dressing and 1–2 tbs reserved pasta water to loosen and coat the noodles. Serve immediately; top with 2 tbs grated Parmesan if using.

Olive oil & vinegar dressing (simple)

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 0.5 tsp Dijon mustard (optional), 0.25 tsp salt and 0.25 tsp black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Serve on the side or drizzle lightly over the fish and rice/spaghetti.

Italian dressing (store-bought or homemade)

Use 4 tbs store-bought Italian dressing chilled or at room temperature. To make homemade: whisk 3 tbs extra-virgin olive oil with 1 tbs red wine vinegar, 0.5 tsp dried oregano, 0.25 tsp garlic powder, 0.25 tsp salt and 0.25 tsp black pepper until combined. Serve on the side or tossed with the rice or spaghetti as preferred.

Choose either the cooked rice or the cooked spaghetti as the base. Place about 1 cup rice or a portion of spaghetti on each plate. Top with a fish fillet. Offer the chosen dressing on the side or drizzle 1–2 tbs over the fish and base. Garnish with lemon wedges and a sprinkle of chopped parsley. Serve immediately.