Roz Bil Hout | FoodieAtlas

Ingredients

4 pieces of fish fillets (e.g., tilapia, cod, or any firm white fish)
1 cup rice
2 cups water or fish stock
1 large onion, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
1/2 cup tomato paste
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon salt (or to taste)
1/4 cup olive oil
1/4 cup chopped parsley or cilantro
1 lemon, cut into wedges (for serving)

Instructions

Prepare the Rice

Rinse the rice under cold water until the water runs clear. Set aside.

Cook the Aromatics

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and saut√© until the onion is translucent.

Add Tomatoes and Spices

Stir in the chopped tomato, tomato paste, ground cumin, paprika, coriander, black pepper, turmeric, and salt. Cook for about 5 minutes, or until the tomato is softened and the mixture is fragrant.

Add Rice and Liquid

Add the rice to the pot, stirring to coat it with the tomato and spice mixture.

Pour in the water or fish stock and bring to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.

Cook the Fish

While the rice is cooking, season the fish fillets with a little salt and pepper. You can either grill, pan-fry, or bake the fish until it is cooked through and flakes easily with a fork (about 4-5 minutes per side, depending on the cooking method and thickness of the fillets).

Serve

Fluff the rice with a fork and stir in the chopped parsley or cilantro.