Save My cutting board was covered in lemon zest when my neighbor knocked on the door, asking what smelled so good. I had just started pan-searing fish fillets, and the garlic butter was already working its magic. She ended up staying for dinner, and we ate these bowls on the back porch while the sun went down. That was three years ago, and now she asks me to make this at least once a month.
I made this for my brother when he visited last spring, and he was skeptical about fish bowls being filling enough. He went back for seconds and then asked for the recipe before he even left. Now he sends me photos every time he makes it, usually with some wild vegetable swap like roasted sweet potatoes or charred broccoli. Its become our unofficial sibling cook-off dish.
Ingredients
- Flaky white fish fillets: Cod, halibut, or tilapia all work beautifully here because they hold up to the sear without falling apart, and their mild flavor lets the lemon sauce shine.
- Olive oil: Use a good quality one for both the fish and the vegetables since it adds a subtle richness that ties everything together.
- Smoked paprika: This is optional, but it adds a gentle smokiness that makes the fish taste like it came off a grill even though its just a skillet.
- Jasmine or basmati rice: Either variety gives you fluffy, fragrant grains that soak up the lemon sauce without turning mushy.
- Zucchini, bell pepper, red onion, and cherry tomatoes: This combination roasts into something sweet and caramelized, but you can swap in whatever vegetables are looking good at the market.
- Dried oregano: A little goes a long way, and it makes the roasted vegetables taste almost Mediterranean.
- Unsalted butter: It creates a silky base for the lemon sauce and mellows out the acidity of the citrus.
- Garlic: Fresh is essential here because it perfumes the butter and makes your kitchen smell like a dream.
- Lemon juice and zest: The zest has all the aromatic oils, so dont skip it, and always zest before you juice.
- Fresh parsley: It adds a pop of color and a hint of freshness that balances the richness of the butter.
Instructions
- Roast the vegetables:
- Toss your zucchini, bell pepper, onion, and tomatoes with olive oil, salt, pepper, and oregano, then spread them out on a baking sheet. Roast them at 220°C until theyre tender and the edges are caramelized, about 18 to 20 minutes.
- Cook the rice:
- Rinse your rice under cold water until it runs clear, then combine it with water and salt in a saucepan. Bring it to a boil, cover, reduce the heat, and let it simmer until all the water is absorbed, then let it rest off the heat for 5 minutes before fluffing.
- Season the fish:
- Pat your fillets completely dry with paper towels, then season both sides generously with salt, pepper, and smoked paprika if youre using it. Dry fish sears better and wont stick to the pan.
- Sear the fish:
- Heat olive oil in a nonstick skillet over medium-high heat until it shimmers, then add the fish and let it cook undisturbed for 3 to 4 minutes per side. Youll know its ready to flip when it releases easily from the pan and has a golden crust.
- Make the lemon sauce:
- Melt butter in a small saucepan, add minced garlic, and cook it just until fragrant, about a minute. Stir in lemon juice, zest, parsley, salt, and pepper, then remove it from the heat so the garlic doesnt burn.
- Assemble the bowls:
- Divide the rice among your bowls, top with roasted vegetables and a fish fillet, then drizzle everything generously with the lemon sauce. Garnish with extra parsley if you have it.
Save One night I made this after a long, frustrating day, and something about the process of chopping vegetables and watching the fish turn golden just settled my mind. My partner walked in, saw the bowls on the counter, and said it looked like something from a restaurant. We ate in silence for a few minutes, and then I realized I felt calm for the first time all day. Food does that sometimes.
Choosing Your Fish
Cod is my go-to because its mild and forgiving, but halibut has a meatier texture that feels more substantial if youre really hungry. Tilapia is the budget-friendly option and it still tastes great, especially with that lemon sauce doing most of the flavor work. Whatever you choose, just make sure the fillets are similar in thickness so they cook evenly. I learned that the hard way when I ended up with one overcooked fillet and one that was still translucent in the middle.
Swapping the Vegetables
Ive made this with roasted asparagus, green beans, butternut squash, and even Brussels sprouts, and it always works as long as you adjust the roasting time based on what youre using. Harder vegetables like carrots or sweet potatoes need a few extra minutes, while delicate greens like spinach or kale can just be wilted in a hot pan at the last second. The key is to cut everything into similar-sized pieces so it all finishes at the same time. One time I left the zucchini in huge chunks and they were still crunchy while the tomatoes had turned to mush.
Storing and Reheating
I keep the rice, vegetables, and fish in separate containers in the fridge because reheating them all together turns everything into a soggy mess. The fish reheats best in a hot skillet for just a minute or two, the rice can go in the microwave with a damp paper towel over it, and the vegetables are great cold or gently warmed. The lemon sauce keeps for about three days, but you might want to make it fresh if you have the time because the garlic flavor fades a bit.
- Store components separately to keep textures intact.
- Reheat fish in a skillet, not the microwave, so it stays tender.
- Leftover lemon sauce is fantastic drizzled over scrambled eggs or roasted potatoes.
Save This bowl has become my answer to the question of what to make when I want something healthy but not boring. Its colorful, satisfying, and feels like taking care of yourself without any fuss.
Recipe FAQ Section
- → What type of fish works best?
Flaky white fish like cod, halibut, or tilapia are ideal choices. Their mild flavor and tender texture pair beautifully with the zesty lemon sauce while holding up well to pan-searing.
- → Can I make this ahead?
The roasted vegetables and rice can be prepared up to 2 days in advance. Reheat gently before serving. For best results, sear the fish fresh and make the lemon sauce just before assembling.
- → How do I know when the fish is done?
The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F. The fillets should be golden on the outside and opaque throughout.
- → Can I use different vegetables?
Absolutely. Any seasonal vegetables that roast well work great—try asparagus, Brussels sprouts, sweet potatoes, or eggplant. Just adjust roasting times as needed for different cuts.
- → Is this dairy-free?
As written, the lemon sauce contains butter. To make it dairy-free, simply substitute olive oil or your favorite plant-based butter alternative. The rest of the bowl is naturally dairy-free.