Israeli Grilled Fish with Charred Vegetables & Rice
Sea bream or white fish fillet seared on high heat with lemon and herbs, served alongside grilled summer squash, olives, and bell peppers. Everything cooks in one skillet in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 445
- Protein
- 42g
Ingredients
- 2 6-oz fillets white fish fillet (sea bream, halibut, or cod)
- 1 medium, sliced 1/4-inch thick zucchini
- 1 medium, sliced 1/4-inch thick yellow squash
- 1 large, cut into strips bell pepper
- ½ cup, halved pitted green or kalamata olives
- 1 whole (zested + juiced) lemon
- ¼ cup, chopped fresh herbs (parsley, dill, or mint)
- 1 cup cooked rice
Instructions
- 1
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add zucchini, squash, and bell pepper; sauté 5–6 minutes until edges soften and char slightly.
- 3
Push vegetables to the side. Pat fish dry, season with salt and pepper, then sear 3–4 minutes per side.
- 4
Scatter olives and lemon zest over everything. Squeeze lemon juice across the skillet and stir gently.
- 5
Plate the rice, top with the fish and vegetables, then scatter fresh herbs and a final drizzle of olive oil.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- microplane or zester
- serving plates
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