Seems like it was just New Year’s Eve, but all of a sudden Valentine’s Day is upon us! This month I’m throwing an extra Menu post in just in case you need some date night ideas, but these meals are easy and yummy no matter who you’re cooking for. Rock fish is easy to cook, flaky on the fork and clearly a winner. Gather these ingredients, boo. You’ll thank me later.
Just under lb. RockFish. 1 cup jasmine rice. 1 small onion. 1 celery stalk, or more. 1 carrot. 3 mushrooms. 1/2 green, red, yellow or orange pepper. 1 head of broccoli. 1/2 Cara Cara orange. 1 serrano pepper. 3 basil leaves (fresh). 2 cups chicken broth or veggie stock. 2 tbsp olive oil. 3 cloves garlic. salt, black pepper, red pepper flake, turmeric and powdered ginger root.
You’ll also need a roasting pan, a small bowl and a sauté pan. Of course. Alright first thing you do is get your rice started. Measure 2 cups of chicken broth or veggie stock, add a good strong sprinkling of turmeric and bring that to a boil. Once it gets bubbling, add just a bit of olive oil and 1 cup of rice.
When your rice reaches boiling again, turn the heat down to low, top with a tight-fitting lid and let it cook for 20 minutes. Do not remove the lid before 20 minutes. Don’t do it. Ooh! Don’t get me started!
Next chop veggies. Aren’t they pretty?
Once everything is chopped make the topping for your fish. It’s easy. Combine a squeeze of Cara Cara orange with olive oil, basil and garlic. Boom. Set it aside.
Get the rest of your veggies cooking! As they cook you can prep your roasting pan and get your RockFish ready.
To cook your fish, preheat your oven to 375. Rub your topping and let it roast for about 20 minutes. Fish cooks really quickly which makes it excellent cooking-date food. Just saying. You’ll look like a kitchen boss in that 5 minutes of leeway between the rice finishing and the fish finishing, as you can gather cute plates and pretty cloth napkins. Ahem. I know. You’re welcome.
When your fish are done, they look gorgeous like this.
Then there’s nothing left to do, but plate up and eat! Which, I must say, is the best part.
Bon appétit loves!