Thieboudienne
A quick, weeknight-friendly take on the classic West African fish and rice dish. Flaky white fish simmers in a rich tomato-onion sauce, served over rice with a fresh, herby salsa for brightness.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 30g
Ingredients
- 1 lb white fish fillets
- 1 cup long-grain rice
- 1 medium onion
- 1 medium bell pepper
- 15 oz crushed tomatoes
- ½ cup fresh parsley
Instructions
- 1
Cook the 1 cup rice in 2 cups water until tender, about 15 minutes; keep warm.
- 2
In a large skillet, sauté the 1 sliced onion and 1 chopped bell pepper in 2 tbsp oil over medium until soft, about 5 minutes.
- 3
Add the 15 oz crushed tomatoes and 1 cup water; simmer for 5 minutes until slightly thickened.
- 4
Season the 1 lb fish fillets with salt and pepper, then nestle into the sauce; cover and cook until fish flakes, about 8 minutes.
- 5
Serve fish and sauce over rice, topped with chopped parsley.
Tools you’ll need
- Large skillet with lid
- Saucepan for rice
- Cutting board
- Knife
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