Tunisian Baked Fish with Cumin Rice and Fresh Tomato Salad

Name: Tunisian Baked Fish with Cumin Rice and Fresh Tomato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Tunisian
Ingredients: 5 white fish fillets (thawed if frozen); 2 tablespoon olive oil (divided); 1 tablespoon lemon juice (fresh); 1 teaspoon ground cumin (divided); 0.5 teaspoon sweet paprika; 0.75 teaspoon salt (divided); 0.25 teaspoon black pepper; 1.5 cup long-grain white rice (uncooked); 3 cup water; 3 Roma tomatoes (diced); 0.5 red onion (small, very thinly sliced); 0.25 cup fresh parsley (chopped); 1 tablespoon white wine vinegar

Flaky white fish baked with fragrant spices, served alongside aromatic cumin-spiced rice and a bright, refreshing chopped tomato salad.

Prep: 20 min
Cook: 20 min
Total: 40 min
Servings: 5
Cuisine: Tunisian
Difficulty: Easy
Cost: $4.06/serving

Dietary

Egg-Free
Dairy-Free
Nut-Free
Soy-Free
Gluten-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

5 white fish fillets (thawed if frozen)
2 tablespoon olive oil (divided)
1 tablespoon lemon juice (fresh)
1 teaspoon ground cumin (divided)
0.5 teaspoon sweet paprika
0.75 teaspoon salt (divided)
0.25 teaspoon black pepper
1.5 cup long-grain white rice (uncooked)
3 cup water
3 Roma tomatoes (diced)
0.5 red onion (small, very thinly sliced)
0.25 cup fresh parsley (chopped)
1 tablespoon white wine vinegar

Instructions

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
Pat fish fillets dry. In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon ground cumin, 1/2 teaspoon sweet paprika, 1/4 teaspoon salt, and black pepper. Brush this mixture over both sides of the fish fillets and place them on the prepared baking sheet.
Bake fish for 12-15 minutes, or until cooked through and easily flaked with a fork.
While fish bakes, prepare the cumin rice: In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 1/2 cups uncooked long-grain white rice and the remaining 1/2 teaspoon ground cumin. Stir for 1 minute.
Add 3 cups water and the remaining 1/4 teaspoon salt to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the tomato salad: In a medium bowl, combine diced Roma tomatoes, very thinly sliced red onion, 1/4 cup chopped fresh parsley, 1 tablespoon white wine vinegar, and a pinch of salt.
Serve the baked fish with the cumin rice and fresh tomato salad.

Notes

Ensure fish is completely thawed before baking for even cooking. Overcooked fish can become dry quickly.

Nutrition (per serving)

Calories: 520
Protein: 42 g
Carbohydrates: 58.5 g
Fat: 15 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 2.5 g
Sugar: 5 g
Cholesterol: 90 mg