A vibrant plate showcasing golden roasted fish, fluffy herbed rice, and bright, roasted vegetables, all drizzled with a zesty lemon dressing.

Roasted Fish with Herbed Rice and Seasonal Vegetables

This one-pan dish features roasted fish atop a bed of herbed rice and colorful summer vegetables, celebrating the vibrant flavors of August in Belgium.

One-pan
Prep 20m · Cook 30m · Total 50m
11 ingredients

The blending of flavors in this dish reflects the collaboration between cultures, reminiscent of how nations come together despite differences. The use of fish symbolizes purity and sustainability, linking back to shared customs surrounding communal meals. The roasted vegetables and aromatic rice evoke a sense of togetherness, much like the alliances formed in the face of challenges. Inspired by Canada and Mexico Look to Team Up as Trump’s Tariff Threats Loom and Why Georgia, Once on Democracy’s Vanguard, Is Drifting Toward Russia.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Rinse the rice under cold water until the water runs clear, then cook it according to package instructions, adding a pinch of salt.
  3. While the rice cooks, chop the zucchini and bell pepper into bite-sized pieces and halve the cherry tomatoes.
  4. In a large bowl, combine the chopped vegetables with half the olive oil, minced garlic, salt, and pepper.
  5. Spread the vegetables on a baking tray and roast in the oven for 20 minutes until tender.
  6. Season the fish fillets with the remaining olive oil, lemon zest, salt, and pepper, and place them on the tray with the vegetables for the last 10 minutes of roasting.
  7. Once the fish is opaque and flakes easily, remove from the oven.
  8. Fluff the rice with a fork, stir in chopped parsley, and serve topped with the roasted fish and vegetables, drizzling with fresh lemon juice.