Lemon Pepper Fish with Lemon Butter Rice

What You'll Need

• four white fish fillets
• one tbsp extra virgin olive oil
• one tsp lemon pepper
• one tsp creole seasoning
• one tsp black pepper
• one tsp garlic powder
• pinch of cayenne pepper
• juice of one lemon
• one half stick of butter
• sliced lemon wedges

For the Rice:

• four and one half cups chicken broth, low sodium
• three cups rice
• juice of one lemon
• one stick butter
• two tsp dried parsley
• one tsp black pepper

How to Make It

1. Rinse fish and pat dry.
2. Mix seasoning blend and set aside.
3. Coat fish and olive oil and lemon juice.
4. Season both sides of fish with spice blend.
5. Marinate fish in the refrigerator covered for one hour or overnight.
6. Preheat oven to 425 degrees.
7. Remove fish from refrigerator and bring to room temperature.
8. Top fish with butter wedges and sliced lemon.
9. Bake fish at 425 degrees for 25 minutes.
10. Broil for two minutes to brown the top of the fish.
11. To Prepare Rice:
12. Add broth, butter, lemon juice, parsley and spices to water, bring to boil.
13. Stir in rice, cover, reduce heat to low and cook 17 minutes.
14. Turn off fire.
15. Allow rice to steam about five more minutes.

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