Ingredients
Rice Pilaf
- 1 TBSP Extra-virgin olive oil
- 2 TBSP Onion minced
- 1 clove Garlic minced
- 1/2 cup White rice rinsed
- 1 cup Chicken broth
Biscuits
- 3/4 cup All-purpose flour
- 1/3 TBSP Sugar
- 1/3 TBSP Baking powder
- 1/3 tsp Salt
- 2 TBSP Butter frozen or very cold
- 1/4 cup Buttermilk or more if needed
- 1 TBSP Butter for serving
- 2 TBSP Honey for drizzling
Fish
- 8 oz White fish double check to make sure all pin bones are removed by running your finger over top of the filet
Seasoning
- Salt
- Black pepper
Green Beans
- 8 oz Green beans ends trimmed
- 2 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
Milk
- 24 oz Milk cold
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
- Make Rice Pilaf: Set a pot over medium heat. Add the oil to the pot and saute the onion and garlic until the onions start to soften, then stir in the rice until combined. Stir in the broth. Cook according to the directions on the package.
- In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork until it's crumbled in finely. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into the oven and bake for about 15 minutes, or until cooked in the center (the toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.
- Preheat the oven to 400 °F (205 °C).
- Make the Fish: Place the fish on a foil-lined baking sheet and season with salt and pepper.
- Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the fish is baking, make the green beans.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender. Season with salt and pepper to taste. Remove from heat.
- Finish the Rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Serve: Cut biscuits in half, spread with butter, and drizzle with honey.
- Serve the fish with rice pilaf, green beans, biscuits, and milk.
Nutrition
Calories: 1133kcal | Carbohydrates: 121g | Protein: 47g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1403mg | Potassium: 1306mg | Fiber: 5g | Sugar: 42g | Vitamin A: 1911IU | Vitamin C: 16mg | Calcium: 666mg | Iron: 5mg
Baked White Fish
Ingredients
Rice Pilaf
- 1 TBSP Extra-virgin olive oil
- 2 TBSP Onion minced
- 1 clove Garlic minced
- 1/2 cup White rice rinsed
- 1 cup Chicken broth
Biscuits
- 3/4 cup All-purpose flour
- 1/3 TBSP Sugar
- 1/3 TBSP Baking powder
- 1/3 tsp Salt
- 2 TBSP Butter frozen or very cold
- 1/4 cup Buttermilk or more if needed
- 1 TBSP Butter for serving
- 2 TBSP Honey for drizzling
Fish
- 8 oz White fish double check to make sure all pin bones are removed by running your finger over top of the filet
Seasoning
- Salt
- Black pepper
Green Beans
- 8 oz Green beans ends trimmed
- 2 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
Milk
- 24 oz Milk cold
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
- Make Rice Pilaf: Set a pot over medium heat. Add the oil to the pot and saute the onion and garlic until the onions start to soften, then stir in the rice until combined. Stir in the broth. Cook according to the directions on the package.
- In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork until it's crumbled in finely. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into the oven and bake for about 15 minutes, or until cooked in the center (the toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.
- Preheat the oven to 400 °F (205 °C).
- Make the Fish: Place the fish on a foil-lined baking sheet and season with salt and pepper.
- Bake for about 10 minutes to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness. While the fish is baking, make the green beans.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender. Season with salt and pepper to taste. Remove from heat.
- Finish the Rice: Once tender, fluff with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
- Serve: Cut biscuits in half, spread with butter, and drizzle with honey.
- Serve the fish with rice pilaf, green beans, biscuits, and milk.
Nutrition
Calories: 1133kcalCarbohydrates: 121gProtein: 47gFat: 53gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 148mgSodium: 1403mgPotassium: 1306mgFiber: 5gSugar: 42gVitamin A: 1911IUVitamin C: 16mgCalcium: 666mgIron: 5mg
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