This dish combines the freshness of white fish with the irresistible crunch of crispy coating. Paired with tender roasted Brussels sprouts and fluffy rice, it offers a satisfying and wholesome meal in just 30 minutes. The delicate white fish fillets are coated in a light and crispy batter, creating a golden exterior that gives way to moist and flavorful fish inside. The roasted Brussels sprouts add a nutty and caramelized taste, while the rice provides a comforting base. This recipe is loved for its balance of textures and flavors, as well as its simplicity. Let’s get started!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
For the fish:
- 4 white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons vegetable oil
For the roasted Brussels sprouts:
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
For the rice:
- 1 cup white rice
- 2 cups water
- Salt to taste
For the garnish:
- Lemon wedges
- Fresh parsley, chopped
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix together the flour, garlic powder, paprika, salt, and pepper for the fish coating.
- Coat each fish fillet in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium heat. Add the coated fish fillets and cook for about 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Meanwhile, on a baking sheet, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer and roast in the preheated oven for about 15-20 minutes, or until tender and lightly browned.
- While the Brussels sprouts are roasting, prepare the rice. In a saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork.
- Serve the crispy white fish alongside the roasted Brussels sprouts and rice. Garnish with lemon wedges and fresh parsley.
Notes
Make sure to pat the fish fillets dry before coating them to ensure a crispier result. For extra crunch, you can double-coat the fish by dipping it in egg wash and then in the flour mixture before frying. To enhance the flavor of the roasted Brussels sprouts, consider adding a sprinkle of grated Parmesan cheese or balsamic glaze before serving. Feel free to customize the dish by adding your favorite seasonings or spices to the rice or garnishing it with additional herbs or sauces. Enjoy your dinner!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 120mg
- Fat: 14g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 50mg
