Orange Roughy With Fennel Rice Recipe

Ingredients

1

cup chopped fennel bulb

1

small onion, chopped (1/4 cup)

2

tablespoons water

2

cups chicken broth

1

cup uncooked regular long-grain white rice

1

cup shredded fresh spinach

1

lb orange roughy, sole or other delicate- to medium-texture fish fillets (about 3/4 inch thick)

Paprika

1

tablespoon chopped fresh or 1 teaspoon dried tarragon leaves

Lemon wedges

Preparation

In 10-inch nonstick skillet, cook fennel and onion in water over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover; simmer 10 minutes.

Cut fish fillets into 4 serving pieces. Place on rice mixture. Cover; simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.

Sprinkle fish with paprika and tarragon. Serve with lemon wedges.

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