- 3 Tbsp. white wine vinegar
- 1 cup long grain brown rice
- 4 oz. cherry tomatoes
- 8 oz. string beans
- 2 cloves garlic
- 1 Tbsp. dried basil (or 6 fresh leaves)
- 12 oz. mild, white fish
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 1 pinch salt and pepper, to taste
- Read through entire recipe before getting started. Wash and dry all produce. Preheat oven to 400 degrees. Cut cherry tomatoes in half, or quarters if larger. Remove top and ends of string beans. Mince or grate garlic. Remove fish and pat dry.
- Heat 1 Tbsp. of olive oil in a medium pot with a tight fitting lid. Once heat, add rice and sauté for 2 – 3 minutes until the rice is turning translucent and starting to smell nutty. Add 1 ½ cups water and a pinch of salt and pepper. Bring to a boil; cover and reduce heat to low. Cook 20 – 25 minutes until tender and water is absorbed. Fluff with a fork. While rice is cooking, begin searing the fish. Note: if rice has absorbed the water but isn’t fully cooked after 25 minutes, add ¼ cup of water, cover, and cook for an additional 5-8 minutes.
- Heat 1 Tbsp. oil in a medium saute pan over medium heat. Season fish with a pinch of salt and peppers. When hot, add fish and sear 2 – 3 minutes per side until brown on both sides. Carefully remove from pan and set aside.
- Continuing in the same pan, add cherry tomatoes and dried basil; saute 2 – 3 minutes until lightly browned. Add garlic and cook another 1 – 2 minutes. Add white wine vinegar and 2 Tbsp. water to deglaze pan and cook until reduced by half. Add butter, and stir well until melted and incorporated.
- Add string beans and toss. Return fish to pan and spoon butter sauce over it. Place pan in over and bake for 4 minutes; baste vegetables and fish with sauce and bake another 2 – 3 minutes until fully cooked.
- Divide rice between four plates. Top with fish, cherry tomatoes, string beans, and spoon pan sauce over the top. Enjoy!
Estimated cost: $13.71
This dish would work well with a variety of summer vegetables in place of the summer string beans. A few options could be asparagus, peas, zucchini, or frozen vegetables if you’re working with a small budget. If using frozen, add your vegetable choice in step #5 and bake as directed.
This recipe was taught as part of the Budget Cooking at the Co-op class series. The recipe was provided by East Side Table and their Local Crate meal kit program.
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