Fresh Fish with Black Rice & Lemon-Thyme Roasted Carrots
Prep Time
10 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 3
Calories: 852 kcal
Ingredients
- 1 lb. fresh cod , cut into 3-4 inch chunks
- 1 cup black rice
- 1-3/4 cup water
- 1 bunch carrots , tops snipped
- 1/2 lemon
- 1 tsp. capers
- 1 Tbsp. butter
- avocado oil
- 2 sprigs thyme
- Salt & pepper , to taste
Instructions
-
In pot over high heat, bring water to boil. Add rice and pinch of salt. Reduce heat to simmer and cover. Cook 30 minutes.
-
Heat cast iron skillet over high heat. Pat fish dry with paper towel. Season with salt and pepper. Add avocado oil to hot skillet then add fish.
-
Cook 2-3 minutes on one side then flip. Add butter, juice from lemon and thyme. Baste fish for 1-2 minutes then remove and set on cooling rack.
-
Add capers to skillet and dash of avocado oil. Add carrots, coat with the sauce. Cover with lid and cook 10-12 minutes turning halfway through.
Recipe Notes
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Nutrition Facts
Fresh Fish with Black Rice & Lemon-Thyme Roasted Carrots
Amount Per Serving
Calories 852
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g40%
Cholesterol 226mg75%
Sodium 735mg31%
Potassium 3119mg89%
Carbohydrates 83g28%
Fiber 14g56%
Sugar 18g20%
Protein 89g178%
Vitamin A 57445IU1149%
Vitamin C 56.4mg68%
Calcium 218mg22%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.