Fish Fillet With Broccoli On Rice Recipe

Rinse and cook rice

Rinse 1.5 cups of rice under cold water until the water runs mostly clear to remove excess starch. Drain. In a medium saucepan, combine rinsed rice, 2.75 cups water, 0.5 tsp salt, and 1 tbs butter or oil. Bring to a boil over high heat, then reduce heat to low, cover tightly and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Prepare fish and broccoli

While the rice simmers, pat 1 lb fish fillets dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika (if using). Mince 2 garlic cloves and cut 1 lemon in half; reserve one half for juice and the other for wedges. Trim broccoli into 3 cups florets and, if pieces are large, cut to bite-sized pieces.

Cook broccoli

Heat 1 tbs olive oil in a large nonstick or stainless-steel skillet over medium-high heat. Add broccoli florets and a pinch of salt. Sauté, stirring occasionally, for 3–4 minutes until bright green and beginning to brown. Add 2 tablespoons water to the pan, cover for 1–2 minutes to steam until just tender-crisp (flakes should pierce with slight resistance). Transfer broccoli to a plate and keep warm.

Pan-sear fish

Wipe the same skillet lightly, then add the remaining 1 tbs olive oil and 1 tbs unsalted butter over medium-high heat. When the butter foams, add the seasoned fish fillets. Cook undisturbed for 3–4 minutes until the bottom is golden and the edges begin to turn opaque. Flip gently and cook 2–4 more minutes (depending on thickness) until fish reaches an internal temperature of 135–145°F and flakes easily with a fork. During the last minute of cooking, add the minced garlic to the pan and spoon hot oil/butter over the fillets to flavor them (be careful not to burn the garlic). Squeeze half a lemon over the fish just before removing from the skillet. Transfer fish to a plate and tent loosely with foil.

Make pan sauce

Lower heat to medium. To the same skillet with any browned bits, add 2 tbs butter and melt. Pour in 2 tbs broth and scrape the bottom of the pan with a wooden spoon to loosen browned bits. Stir in 2 tbs fresh lemon juice, 1 tbsp chopped parsley, 1/4 tsp salt and 1/8 tsp black pepper. Simmer 1–2 minutes until slightly reduced and glossy. Taste and adjust seasoning. If sauce seems too thin, simmer another minute; if too sharp, add a small pat of butter to round the flavor.

Divide the fluffed rice among 4 plates (about 3/4 cup cooked rice per serving). Place a fish fillet on top of each rice portion, arrange sautéed broccoli alongside (about 3/4 cup broccoli per plate). Spoon the lemon-butter sauce over the fish and broccoli. Garnish with extra chopped parsley, lemon wedges, and a light sprinkle of chili flakes if desired.