Grilled Fish with Rice
A quick and satisfying meal of grilled fish served over rice with fresh tomato, onion, and a squeeze of lemon. Simple enough for a weekday dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 2 fillets white fish fillets
- 2 cups cooked rice
- 1 medium tomato
- ½ medium onion
- 1 whole lemon
- 2 tbsp olive oil
Instructions
- 1
Pat the 2 fish fillets dry and season both sides with salt and pepper. Heat 1 tbsp olive oil in a grill pan over medium-high heat.
- 2
Place the fish in the pan and cook until the bottom is golden and the fish flakes easily, about 4-5 minutes per side. Remove from heat.
- 3
While the fish cooks, slice the tomato and half onion into thin rounds. Cut the lemon into wedges.
- 4
Divide the 2 cups cooked rice between two plates. Top with the grilled fish, tomato slices, and onion slices.
- 5
Drizzle with the remaining 1 tbsp olive oil and serve with lemon wedges for squeezing over.
Tools you’ll need
- grill pan
- knife
- cutting board
- spatula
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