# What You Need:
→ Fish
01 - 4 white fish fillets (5.3 ounces each), 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 fresh parsley, chopped
19 - Salt and pepper to taste
# Step-by-Step Guide:
01 - Preheat oven to 425°F.
02 - In a large bowl, combine zucchini, bell pepper, red onion, and cherry tomatoes. Toss with 2 tablespoons olive oil, salt, pepper, and oregano. Spread evenly on a baking sheet.
03 - Roast vegetables for 18 to 20 minutes until tender and lightly caramelized.
04 - Rinse rice under cold water. Combine rice, 2 cups water, and 1/2 teaspoon salt in a saucepan. 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.
05 - Pat fish fillets dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
06 - Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add fish and cook 3 to 4 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
07 - Melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice, lemon zest, parsley, salt, and pepper. Remove from heat.
08 - Divide cooked rice among 4 bowls. Top each with roasted vegetables and one fish fillet. Drizzle with lemon sauce and garnish with additional parsley if desired.
