35 min
Creole Blackened Fish with Herbed Rice and Peas
Recipe GLPR9cd8feaf37b05b
A vibrant one-pan sheet dinner featuring crispy-edged blackened white fish fillets nestled into fluffy, herb-infused rice with fresh peas. The fish is coated with a Creole spice blend—garlic powder, onion powder, oregano, paprika, thyme, and cayenne—creating bold flavors reminiscent of New Orleans cuisine. The aromatic rice cooks in broth with shallots and garlic, then is finished with fresh oregano and parsley. Serve with bright lemon wedges to add acidity and complete this light, flavorful meal.
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Ingredients
1 cup Long-grain white rice
2½ cups Low-sodium chicken or vegetable broth
1 Shallot, finely chopped
2 Garlic cloves, finely chopped
4 Flaky white fish fillets, such as tilapia, catfish, snapper, or trout
Kosher salt
Freshly ground black pepper
1½ tsp Garlic powder
1½ tsp Onion powder
1½ tsp Dried oregano
1½ tsp Paprika
¾ tsp Dried thyme
¼ tsp Cayenne pepper
½ cup Frozen peas
¼ cup Fresh oregano leaves, chopped
¼ cup Fresh flat-leaf parsley, chopped
2 Tbs Olive oil
1 Lemon, cut into wedges
Directions
Preheat your oven to 350°F (180°C). Coat a large baking sheet with nonstick cooking spray.
Spread the rice evenly on the prepared baking sheet and toast in the oven for 5 minutes until lightly golden. In a measuring cup, whisk together the broth, shallot, and chopped garlic. Pour this mixture over the toasted rice and stir to combine. Cover the baking sheet tightly with aluminum foil and bake for 15 minutes. Carefully remove the sheet from the oven and uncover.
While the rice cooks, season each fish fillet with a pinch of salt. In a small bowl, combine the garlic powder, onion powder, dried oregano, paprika, dried thyme, cayenne pepper, and 1/4 teaspoon of black pepper. Rub the spice mixture generously on one side of each fillet. Set the fish aside on a clean plate.
Increase the oven temperature to 375°F (190°C).
Remove the foil from the rice and gently fold in the peas, fresh oregano, and parsley. Season the rice mixture generously with salt and black pepper to taste. Using the back of a wooden spoon, carefully create 4 shallow pockets in the rice. Place one fish fillet, spiced-side up, into each pocket. Roast uncovered for about 10 minutes, until the fish is opaque throughout and flakes easily with a fork, and the rice is tender.
Remove the sheet from the oven and drizzle the fish and rice with olive oil. Serve immediately while hot, with fresh lemon wedges on the side for squeezing over the fish and rice.
