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Fish And Fennel Rice

Fish and Fennel Rice recipe image
This elegant yet simple one-skillet meal combines tender white fish with aromatic fennel, spinach, and rice. The dish is built on a savory chicken broth base that infuses the grains with flavor while gently poaching the fish fillets. Earthy tarragon and a dusting of paprika provide a sophisticated finish, while fresh lemon wedges add a necessary bright acidity to cut through the richness. It is a perfect weeknight dinner that feels special enough for entertaining but is easy enough for busy evenings. The combination of textures, from the crisp-tender fennel to the flaky fish, creates a satisfying and balanced plate. Serve immediately for the best texture and flavor presentation.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 568.5
Dietary: Gluten-free
Description
This elegant yet simple one-skillet meal combines tender white fish with aromatic fennel, spinach, and rice. The dish is built on a savory chicken broth base that infuses the grains with flavor while gently poaching the fish fillets. Earthy tarragon and a dusting of paprika provide a sophisticated finish, while fresh lemon wedges add a necessary bright acidity to cut through the richness. It is a perfect weeknight dinner that feels special enough for entertaining but is easy enough for busy evenings. The combination of textures, from the crisp-tender fennel to the flaky fish, creates a satisfying and balanced plate. Serve immediately for the best texture and flavor presentation.
Ingredients
  • 1 pound Sole or other lean fish fillets
  • 1/2 bulb fennel, chopped
  • 1 small onion, chopped
  • 1 1/2 cups fresh spinach, shredded
  • 2 tablespoons Water
  • 2 cups Chicken broth
  • 1 cup Uncooked regular long grain rice
  • 1 teaspoon Paprika
  • 1 teaspoon Dried tarragon (or fresh chopped)
  • Lemon wedges for serving
Directions
  1. 1
    Cut fish fillets into 4 equal serving-sized pieces.
  2. 2
    Place chopped fennel and onion in a 10-inch nonstick skillet with water. Cook over medium heat, stirring occasionally, for about 4 minutes until crisp-tender.
  3. 3
    Stir in chicken broth, rice, and shredded spinach.
  4. 4
    Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
  5. 5
    Carefully arrange fish pieces on top of the rice mixture. Cover and simmer for 8 to 10 minutes longer, or until fish flakes easily with a fork and liquid is absorbed.
  6. 6
    Sprinkle fish with paprika and tarragon. Serve immediately with lemon wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 568.5kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 5.5g28%
Cholesterol 163.6mg55%
Sodium 226.8mg10%
Total Carbohydrate 24.1g9%
Dietary Fiber 10.2g41%
Sugars 3.4g
Protein 64.6g130%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fish, fennel, rice, spinach, tarragon, one-pot, dinner, seafood, healthy, quick, easy, weeknight, poached, herbs, meal, sole, tilapia, cod, comfort, simple
Read it online: https://www.chefs-mate.com/recipe/fish-and-fennel-rice/