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Golden saffron broth and white wine deglaze flavor this flaky rice with fish recipe, garnished with Kalamata olives and capers.

Rice With Fish Recipe

Rebecca Blumer
This easy one-pan rice with fish recipe delivers a Mediterranean-inspired dinner in just 30 minutes. Featuring tender cod, fluffy basmati rice, sweet cherry tomatoes, and briny olives, it is the perfect healthy yet comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 servings
Calories 420 kcal

Equipment

  • Medium deep saute pan

Ingredients
 

Fish:

  • 650 g fish (we used Icelandic cod or any meaty fish like halibut)
  • 2 Tbsp e.v.o. oil
  • salt and pepper

Rice:

  • 150 g ( 3/4 cup ) basmati rice
  • 2 Tbsp e.v.o. oil
  • 1/4 cup Kalamata olives pitted and halved
  • 325 ml water
  • salt and pepper

Tomatoes:

  • 170 g ( 1 cup ) cherry or grape tomatoes
  • 1 Tbsp capers
  • A few basil leaves, torn
  • salt and pepper

Garnish:

  • Fresh basil leaves
  • Extra virgin olive oil

Instructions
 

Prep the fish and build the base

  • Pat the fish dry if needed, then brush both sides with the olive oil. Season each side with salt and pepper so the fillets are well flavored before they ever hit the pan.
  • Set a medium deep saute pan over medium heat and add the oil for the rice. Stir in the basmati rice and Kalamata olives, then cook for about 1 minute, moving the rice around until the grains look glossy, lightly toasted, and smell nutty.
  • Pour in a splash of dry white wine to deglaze the pan. Let it hiss and bubble for a few seconds, scraping up any flavorful bits on the bottom before moving on.

Simmer the rice and prepare the tomatoes

  • Pour 325 ml of saffron-infused broth (or water) into the rice. Season with salt and pepper, give it a brief stir, cover the pan, and bring it to a boil.
  • While the liquid is coming up to a boil, halve the cherry or grape tomatoes and place them in a bowl. Toss them with a little olive oil, salt, pepper, and torn basil until they look lightly coated and fragrant.

Add the fish and finish the pan

  • As soon as the rice is boiling, nestle the cod into the pan, pressing it down into the rice so the fillets are surrounded by the hot, simmering mixture. Spoon the tomato mixture over the top, then scatter on the capers and a little more torn basil.
  • Cover and cook for 10 minutes. After that, remove the lid and cook for an additional 2 minutes so any extra moisture can evaporate and the rice finishes tender rather than wet.

Garnish and serve

  • Finish the pan with fresh basil leaves and a drizzle of extra virgin olive oil. The fish should be opaque and easy to flake with a fork, and the rice should smell buttery, briny, and deeply aromatic.

Notes

Fish Temperature Tip: To ensure the fish stays moist and flaky, pull it from the heat once it reaches an internal temperature of 145 F in the thickest part.
Texture Secret: Toasting the basmati rice in oil for a minute before adding liquid is crucial. This coats the starches and keeps the grains beautifully separate and fluffy instead of gummy.
Hands-Off Cooking: Once the pan is simmering, resist the urge to stir or lift the lid repeatedly. Trapped steam is essential for cooking the fish gently and finishing the rice evenly.
Drying the Fish: Always pat your fish fillets completely dry, especially if previously frozen. Excess moisture will water down your broth and turn the rice mushy.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 3gCholesterol: 70mgSodium: 650mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 2mg
Keyword cod fillets, one pan meal, rice with fish recipe
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