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Steamed Fish with Herb Rice and Seasonal Veggies
A vibrant one-pan dish featuring tender steamed fish served over herb-infused rice and colorful seasonal vegetables, perfect for a quick and healthy weeknight meal.
Prep 20m
· Cook 30m
· Total 50m
11 ingredients
This dish draws on the freshness of Belgian November produce, combining techniques and flavors reminiscent of coastal cuisines. The seasonal vegetables and herbs reflect a commitment to sustainability, echoing thoughts on energy consumption and mental well-being. Inspired by There’s a New Forecast for Peak Oil Demand. It’s Increasingly Cloudy. and What Are Antidepressants Doing to Teen Sexual Development.
Instructions
- Rinse the long-grain rice under cold water until the water runs clear. In a large pan, combine the rice, vegetable broth, olive oil, lemon juice, and zest. Bring to a boil, then reduce to a simmer and cover for 15 minutes.
- While the rice cooks, prepare the vegetables. In a separate steamer basket, layer the sliced carrots, broccoli florets, and bell pepper. Steam over the cooking rice for about 10 minutes until tender but still crisp.
- Once the rice is cooked, fluff it with a fork and stir in the chopped parsley, salt, and pepper. Place the white fish fillets on top of the rice, cover again, and steam for an additional 5-7 minutes until the fish is opaque and flakes easily.
- Serve the fish over the herb rice, garnished with any remaining parsley and a squeeze of fresh lemon.