Paprika Fish with Carrot Pea Rice

LET'S COOK

Directions

1. 1Heat oven to 425°F and line a rimmed sheet pan
2. 2Keep the raw fish and its juices away from the vegetables, wash hands after handling it, and sanitize the work area
3. 3Pat the fish dry, place it on the pan, and brush with 1 tablespoon oil
4. 4Season the fish with half the paprika, garlic powder, dill, salt, and pepper
5. 5Bake 12–16 minutes until every fillet reaches 145°F and flakes easily, then use clean utensils and a clean plate for the cooked fish
6. 6Meanwhile heat the remaining oil in a medium lidded saucepan over medium heat and cook the onion and carrots 4 minutes
7. 7Stir in the rice, water, and remaining seasonings and bring to a gentle boil
8. 8Cover, reduce the heat to low, and simmer 15 minutes without lifting the lid
9. 9Stir in the frozen peas, cover, and cook 3–5 minutes more until the rice is tender and the peas are steaming
10. 10Divide the carrot-pea rice among four plates and add one fish fillet to each
11. 11Refrigerate leftovers within 2 hours and use within 3–4 days