INGREDIENTS
4 white fish fillets
1 tablespoon extra virgin olive oil
1 teaspoon lemon pepper
1 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
pinch of cayenne pepper
1 lemon juiced
1/2 stick of butter
sliced lemon wedges
FOR THE RICE:
4 1/2 cups chicken broth, low sodium
3 cups rice
1 lemon juiced
1 stick butter
2 teaspoons dried parsley
1 teaspoon black pepper
INSTRUCTIONS
Rinse fish and pat dry.
Mix seasoning blend and set aside.
Coat fish and olive oil and lemon juice.
Season both sides of fish with spice blend.
Marinate fish in the refrigerator covered for 1 hour or overnight.
Preheat oven to 425 degrees.
Remove fish from refrigerator and bring to room temperature.
Top fish with butter wedges and sliced lemon.
Bake fish at 425 degrees for 25 minutes.
Broil for 2 minutes to brown the top of the fish.
TO PREPARE RICE:
Add broth, butter, lemon juice, parsley and spices to water, bring to boil.
Stir in rice, cover, reduce heat to low and cook 17 minutes.
Turn off fire.
Allow rice to steam about 5 more minutes.
