Crispy Herb Fish Rice Bowl
A delicious and easy-to-make dish featuring crispy herb-crusted fish over a bed of fluffy rice, perfect for any dinner occasion.
Equipment
- 1 large frying pan non-stick recommended
- 1 Mixing Bowl medium size
- 1 Spatula for flipping fish
Ingredients
Fish and Crust
- 4 white fish fillets such as cod or tilapia
- 1 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 tbsp dried thyme
- 1 tbsp dried basil
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 tbsp olive oil for frying
Rice Bowl
- 2 cups cooked white rice
- 1 cup steamed vegetables optional
- Lemon wedges for serving
Instructions
Preparation
- In a medium mixing bowl, combine breadcrumbs, parsley, thyme, basil, garlic powder, salt, and pepper. Mix well to combine all the ingredients.
- Pat the fish fillets dry with a paper towel. Dredge each fillet in the herb mixture, pressing down gently to ensure the crust adheres.
Cooking
- In a large frying pan, heat olive oil over medium-high heat until shimmering.
- Place the fish fillets in the pan, cooking for 3-4 minutes on each side or until the crust is golden brown and the fish is cooked through.
Assembling the Rice Bowl
- While the fish is cooking, prepare the rice and any desired vegetables. Arrange the rice in bowls.
- Place the cooked fish fillets on top of the rice. Add steamed vegetables on the side if using. Serve with lemon wedges.
Serving and Storage
- Enjoy the rice bowl immediately while the fish is hot and crispy. Garnish with additional herbs if desired.
- Store any leftover fish and rice in separate airtight containers in the refrigerator for up to 2 days. Reheat fish in the oven to maintain crispiness.
Notes
Pro Tips: Use fresh herbs for the best flavor. Ingredient Substitutions: Try panko instead of breadcrumbs for extra crunch. How to Serve: Pair with a crisp salad. Storage & Freshness: Keep fish and rice separate for best storage. Make-Ahead Tips: Prepare the herb crust mixture in advance.