Ingredients:
For the Lemon Butter Fish:
4 white fish fillets (like cod, tilapia, or haddock)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons butter
2 garlic cloves, minced
Juice of 1 lemon
Zest of ½ lemon
1 tablespoon fresh parsley, chopped (plus more for garnish)
Lemon slices, for garnish (optional)
For the Herbed Rice:
1 cup long-grain rice (basmati or jasmine)
2 cups water or chicken broth
1 tablespoon butter or olive oil
1 garlic clove, minced
2 tablespoons chopped fresh herbs (like parsley, dill, or cilantro)
Salt and pepper, to taste
Juice of ½ lemon (optional, for brightness)
Instructions:
Step 1: Cook the Herbed Rice
1. In a saucepan, heat butter or olive oil over medium heat.
2. Add minced garlic and sauté until fragrant (about 30 seconds).
3. Stir in the rice, coating it in the garlic oil.
4. Add water or broth and a pinch of salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 15–18 minutes until rice is tender and liquid is absorbed.
6. Fluff with a fork, stir in fresh herbs and lemon juice (if using), and adjust seasoning.
Step 2: Prepare the Lemon Butter Fish
1. Pat fish fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a skillet over medium heat. Add fish and cook 2–3 minutes per side, or until golden and cooked through.
3. Remove fish and set aside. In the same pan, melt butter and sauté minced garlic for 30 seconds.
4. Add lemon juice and zest. Simmer for 1 minute, then return fish to pan and spoon sauce over the fillets.
5. Sprinkle with chopped parsley and garnish with lemon slices.
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