Lemon Pepper Fish with Lemon Butter Rice

• Seafood

  • 4 Fish fillets, white

• Produce

  • 1 tsp Garlic powder
  • 1 Lemon, wedges
  • 2 Lemon - juiced
  • 2 tsp Parsley, dried

• Canned Goods

  • 4 1/2 cups Chicken broth, low-sodium

• Pasta & Grains

  • 3 cups Rice

• Baking & Spices

  • 2 tsp Black pepper
  • 1 pinch Cayenne pepper
  • 1 tsp Creole seasoning
  • 1 tsp Lemon pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 1/2 stick Butter

Found on creolecontessa.com

Description

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
• 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

Directions

• 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.
• 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.

Nutrition