# What You'll Need:
→ Fish
01 - 4 fillets (6 oz each) flaky white fish such as cod, halibut, or tilapia
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste
04 - 1 teaspoon smoked paprika optional
→ Rice
05 - 1 cup jasmine or basmati rice
06 - 2 cups water
07 - 1/2 teaspoon salt
→ Roasted Vegetables
08 - 1 medium zucchini sliced
09 - 1 medium red bell pepper chopped
10 - 1 small red onion sliced
11 - 1 cup cherry tomatoes halved
12 - 2 tablespoons olive oil
13 - Salt and pepper to taste
14 - 1 teaspoon dried oregano
→ Lemon Sauce
15 - 2 tablespoons unsalted butter
16 - 2 cloves garlic minced
17 - Juice and zest of 1 lemon
18 - 1 tablespoon chopped fresh parsley
19 - Salt and pepper to taste
# How To Make It:
01 - Preheat oven to 425°F. In a large bowl, toss zucchini, bell pepper, red onion, and cherry tomatoes with 2 tablespoons olive oil, salt, pepper, and oregano. Spread on a baking sheet and roast for 18 to 20 minutes until tender and slightly caramelized.
02 - Rinse rice under cold water. In a saucepan, combine rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Pat fish fillets dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika if using.
04 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add fish and cook for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
05 - Melt 2 tablespoons butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice, lemon zest, chopped parsley, salt, and pepper. Remove from heat.
06 - Divide cooked rice among 4 bowls. Top each serving with roasted vegetables and a fish fillet. Drizzle lemon sauce over each bowl and garnish with additional fresh parsley if desired.
