There's something magical about a perfectly roasted fish that transforms an ordinary weeknight into a memorable gathering around the table. This herb-roasted fish is that perfect blend of impressive and approachable—crisp on the outside, tender and flaky within, infused with our aromatic Fish Spice Blend that does all the heavy lifting for you. Paired with a bright lemon rice pilaf and a fresh Greek salad, this meal brings Mediterranean sunshine to your kitchen without hours of prep. When life pulls you in a dozen directions, this dish is your secret weapon for nourishing yourself and those you love with minimal effort and maximum flavor.
- by Jessica Hughes
Herb Roasted Fish with Lemon Rice Pilaf & Greek Salad
- by Jessica Hughes
Herb Roasted Fish with Lemon Rice Pilaf & Greek Salad
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Ingredients
For Herb Roasted Fish
4 (6oz) White fish fillets
1 Lemon, sliced (for topping)
3 Tbsp Olive Oil
1 Clove garlic, minced
For Rice Pilaf
1.5 C Basmati Rice, rinsed and drained
3 C Chicken Stock
1 Lemon, zested and juiced
1 Shallot, finely minced
2 Tbsp Butter
1/2 Cup Pine Nuts, toasted
2 Tbsp Fresh Parsley, chopped
For Greek Salad
1 Head Romaine Lettuce, torn into bite-sized pieces
1 cucumber, diced
1/2 Red Onion, thinly sliced
1 C Cherry Tomatoes, halved
1/2 Cup Kalamata Olives
4oz Feta Cheese, crumbled
2 Tbsp Red Wine Vinegar
3 Tbsp Extra Virgin Olive Oil
1 tsp Calicutts Greek Oregano
Calicutts Salt & Pepper Blend, to taste
Directions
Heat oven to 400 degrees and line a baking sheet with parchment paper for the fish. Pat the fish fillets dry with paper towels and place them on the prepared baking sheet.
In a medium saucepan, melt the butter for the rice over medium heat. Add the minced shallot and sauté until translucent, about 2-3 minutes.
In a small bowl, whisk together the olive oil, minced garlic, and Calicutts Fish Spice Blend. Let the mixture stand for 5 minutes to allow the flavors to meld.
Add the rice to the pan and toast for 2 minutes, stirring frequently to coat the grains in butter. Pour in the chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes, or until all liquid is absorbed.
While the rice simmers, prepare the fish. Brush the herb mixture generously over each fillet, ensuring they're well-coated on all sides. Arrange lemon slices on top of each fillet. Roast for 12-15 minutes, until the fish is opaque and flakes easily with a fork. The exact time will depend on the thickness of your fillets.
Your rice is still simmering and your fish is in the oven. Let’s prepare your salad. In a large salad bowl, combine the lettuce, cucumber, red onion, tomatoes, and olives.
Remove the rice from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork, then gently fold in the lemon zest, lemon juice, toasted pine nuts, and chopped parsley. Season with Calicutts Salt & Pepper Blend to taste.
In a small bowl, whisk together the red wine vinegar, olive oil, Calicutts Greek Oregano, and Calicutts Salt & Pepper Blend. Pour the dressing over the salad and toss gently to coat.
Remove the fish from the oven, garnish with additional fresh herbs, if desired, and serve immediately with lemon rice pilaf and Greek salad. Enjoy!
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