In late April, nothing is better than a springtime dish like fish filet. The fresh taste of baked fish with brown rice top with corn and tomatoes can appease your appetite. I am no expert in nutrition, but I know fish has less fat than other types of meats and brown rice is healthier than regular white rice. Not only does it tastes delicious, but the dish is also healthy. Since I made this recipe up, I call it spring fish filet.
Ingredients:
6 tilapia filets, thawed
1 lemon
2 teaspoons minced garlic
Parsley flakes
Salt and pepper for taste
3 cups uncooked brown rice
2 cups corn
2 cups broccoli
1 tomato, diced
2 tablespoons butter
Directions:
Rinse brown rice a few times. Cook in a rice cooker with 4 cups water.
Collect lemon zest and set it aside for later. Collect lemon juice.
Marinate thawed fish filets with lemon juice and garlic for 30 minutes.
Preheat oven to 375 degrees F.
Grease a baking sheet with spray butter and place marinated filets.
Season with salt, pepper, parsley flakes and lemon zest.
Bake for 12-15 minutes.
While waiting for the fish, cook the side. In a skillet, heat one tablespoon butter and cook corn with tomatoes. Set it aside.
In the same skillet, heat one tablespoon butter and cook broccoli.
Serve fish filet, brown rice top with corns and tomatoes and broccoli as a side. Add some fresh salad as desired.