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Baked fish with white rice and sautéed vegetables - Extravagance House
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Baked fish with white rice and sautéed vegetables

Baked fish with white rice and sautéed vegetables is an easy recipe to make, healthy and delicious at the same time.

Course Tags Fish and seafood, Main course
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Extravagance House

Ingredients

The fish

  • 500 g frozen basa fillets or other fish fillets from sustainable sources
  • 1 tsp coarse salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried parsley
  • 1/4 tsp chili flakes
  • 1 sliced lemon
  • 2 bay leafs
  • 30 ml oil (sunflower)

Sautéed vegetables

  • 50 g carrots or baby carrots
  • 100 g frozen peas or canned
  • 100 g frozen corn or canned
  • 50 g butter (unsalted)
  • 1/2 tsp coarse salt

Instructions

The fish

  1. Preheat the oven at 160°C for electric with fan/180°C for electric without a fan, gas mark 4, medium, or 180°C. 

    Prepare the ingredients.

  2. Mix the oil and spices.

  3. Place fish on a parchment paper-lined tray and rub spiced oil over the fish.

  4. Place lemon slices and divided bay leaf on top.

  5. Bake for 30-35 minutes (or till the fish is slightly golden and the liquid from the tray evaporates completely or is only a little bit left). 

    Don't overcook. The fish will be too dry.

Sautéed vegetables

  1. Prepare ingredients.

  2. Slice the carrot or dice, as you prefer.

    Skip this step if using baby carrots.

  3. Use boiling water. Boil carrots with salt for 5 minutes on medium heat.

  4. Add peas and corn and boil for 5 more minutes.

  5. Melt butter in a small pan or saucepan, on medium heat.

    Add drained vegetables and cook for another 3-5 minutes.

  6. Serve with baked fish with rice, pork loin/chops steak with mashed potatoes.

    Add fresh lemon juice, if desired.

Enjoy!