Lemon Pepper Fish with Lemon Butter Rice

Lemon Pepper Fish with Lemon Butter Rice

Fish is a good source of protein and, unlike fatty meat products, it’s not high in saturated fat. Fish is also a good source of omega-3 fatty acids. Omega-3 fatty acids benefit the heart of healthy people.

Ingredients

• 4 white fish fillets
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon lemon pepper
• 1 teaspoon creole seasoning
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• pinch of cayenne pepper
• 1 lemon juiced
• 1/2 stick of butter
• sliced lemon wedges

For the Rice:

• 4 1/2 cups chicken broth, low sodium
• 3 cups rice
• 1 lemon juiced
• 1 stick butter
• 2 teaspoons dried parsley
• 1 teaspoon black pepper

Instructions

• Rinse fish and pat dry.
• Mix seasoning blend and set aside.
• Coat fish and olive oil and lemon juice.
• Season both sides of fish with spice blend.
• Marinate fish in the refrigerator covered for 1 hour or overnight.
• Preheat oven to 425 degrees.
• Remove fish from refrigerator and bring to room temperature.
• Top fish with butter wedges and sliced lemon.
• Bake fish at 425 degrees for 25 minutes.
• Broil for 2 minutes to brown the top of the fish. 
  

To Prepare Rice:

• Add broth, butter, lemon juice, parsley and spices to water, bring to boil.
• Stir in rice, cover, reduce heat to low and cook 17 minutes.
• Turn off fire.
• Allow rice to steam about 5 more minutes.

Don’t forget to baste your fish with the lemon butter pan juices before serving.