I feel like I've been baking day and night lately. It might be the holidays, it might be adjusting to staying home all day, I'm not sure. But I feel like I'm swimming in a sea of flour, sugar and measuring cups. Let's take a little detour for a minute, ok? I try to feed my family healthy dishes that are not lacking in flavor. Because of Nik's allergies, we have to get creative often. Thankfully, the kids both like fish quite a bit, so it's a protein I enjoy cooking with. Buying fish can be scary, there are so many varying opinions on which fish to eat and which to avoid. I can't keep up. Anyway. This dish was so simple, I threw it together in 30 minutes. I had Swai on hand, which is a variety of catfish, so it's just a really light, slightly sweet white fish. You could use any white fish you may have on hand.
For the rice pilaf, I toasted the orzo and rice in a cast iron skillet for a few minutes, tossing it every so often. Once it was a golden brown, I put it into my slow cooker with chicken broth, a small amount of chicken fat (yeah, I keep the fat that renders out when I make stock, it has great flavor), some herbs, salt and pepper. Then I let my rice cooker do it's thing.
Then I took my Swai fillets, put them into my baking dish and drizzled them with olive oil and lemon juice. Then I sliced up 3 cloves of garlic, dashed some parsley on top, and baked at 400 degrees for 20 minutes.
I piled the rice and fish on top of steamed veggies, and done! Simple, healthy, inexpensive. YUM.