Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
One pan rice and fish-in the pan-feature

One Pan Rice and Fish


  • Author: Nicoletta
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x

Description

One Pan Rice and Fish. If you love having a fish dish on your weekday menu plan, then this is the dish for you. It has amazing flavor and is full of fresh incredible components! From the light, moist flaky Icelandic cod, to the incredibly aromatic fully infused rice, with hints of Kalamata olives, capers, cherry tomato, and basil, this is a perfect weekday dish!


Ingredients

Scale

Fish:

  • 650 g fish (we used Icelandic cod or any meaty fish like halibut)
  • 2 Tbsp e.v.o. oil
  • salt and pepper

Rice:

  • 150 g (3/4 cup) basmati rice
  • 2 Tbsp e.v.o. oil
  • 1/4 cup Kalamata olives pitted and halved
  • 325 ml  water
  • salt and pepper

Tomatoes:

  • 170 g (1 cup) cherry or grape tomatoes
  • 1 Tbsp capers
  • A few basil leaves, torn
  • salt and pepper

Garnish:

  • Fresh basil leaves
  • Extra virgin olive oil

Instructions

Fish:

  1. Brush both sides of the fish with olive oil.
  2. Season both sides with salt and pepper.

Rice:

  1. In a medium deep saute pan drizzle in oil. Bring to medium heat and add rice and Kalamata olives. Stir until the rice is toasted, and coated. About 1 minute.
  2. Pour water into rice, stir, and season to taste with salt and pepper. Then cover and bring to a boil.

Tomatoes:

  1. While the rice is coming to a boil, take the washed tomatoes and halve. Place into a bowl and dress with olive oil, salt and pepper, and some basil.

Adding the fish and tomatoes:

  1. Now that the rice is boiling, time to add in the cod. Nestle it into the rice making sure it is enveloped.
  2. Place the tomato mixture over top, sprinkle in capers, and some more torn basil.
  3. Cover and cook for 10 minutes, then take the lid off and cook for an additional 2 minutes to allow excess water to dissipate.

Garnish:

  1. Sprinkle some basil leaves on and finish with a drizzle of olive oil.
  2. Ready to serve! Enjoy!

Notes

You can use green olives or even an olive tapenade, instead of the Kalamata olives.

You also could use other types of fish like haddock or halibut.  A meatier plump fish works best.

  • Category: Main, Fish
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Icelandic cod, capers, basil, basmati rice, Kalamata olives, e.v.o. oil, cherry tomatoes, Mediterranean cuisine, one pot meals, 30 minute meals,

Recipe Card powered byTasty Recipes