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Prep 10min
Total20min
Servings4
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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
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Steps
1
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.
2
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.
3
Sprinkle fish with paprika and tarragon. Serve with lemon wedges.
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With its broad, bulbous base and green, feathery foliage, fennel has a delicate, sweet flavor with a hint of anise. There is nothing that tastes quite like it, but you can try celery in place of fennel, if you like.
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