Baked White Fish

Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.

Make the biscuits: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs.

In a separate small mixing bowl, whisk the buttermilk and honey until well combined. Add the wet mixture to the dry mixture and stir until just combined. Be careful not to overmix the dough (as this can make the biscuits tough).

Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Shape the dough into a disk about 1 inch thick.

Use a 2-inch round cookie cutter to cut out the biscuits, making sure to press straight down and lift straight up without twisting the cutter (which can cause the biscuits to bake unevenly).

Place the biscuits on the prepared baking sheet. Bake the biscuits for 12-15 minutes, or until they are golden brown on top and cooked through. Set aside to cool.

Prepare the Rice Pilaf: Rinse the rice in a mesh strainer.

In a saucepan, melt the butter over medium heat. Add the chopped onion and minced garlic and cook until softened, about 3-4 minutes. Add the rice and cook, stirring frequently, for 2-3 minutes until the rice is coated with the butter and slightly toasted. Pour in the broth and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff the rice with a fork and cover until serving.

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 sauce.

Melt the butter in a saute pan over medium heat. Whisk in the flour until combined. Cook for 1 to 2 minutes. Whisk in the lemon juice, and broth. Lightly simmer to build flavor and thicken to a creamy consistency. Season with salt and pepper to taste. Remove from the heat then stir in the parsley.

Finish the Fish: Set aside to rest for 3 to 5 minutes. While resting, 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-crisp.

Season the green beans 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.

Make Hot Buttered Rum: Using an electric mixer, beat the brown sugar, butter, pumpkin spice, and salt in a medium bowl until blended and smooth. Transfer the mixture to a large measuring cup. Add the rum and apple cider. Stir until the butter mixture dissolves. Add to a saucepan over low heat, stirring occasionally until hot. Portion and serve.

Cut the biscuit in half then spread it with butter.

Serve: Spoon the sauce over the fish, and enjoy with rice, green beans, biscuit, and hot buttered rum.