You know those nights when you open the fridge and it’s like a mini treasure hunt? Well, this Fish and Veggie Rice Bowl was born out of exactly that kind of evening chaos—and honestly, it turned into one of my favorite quick dinners! Picture flaky, tender fish mingling with crisp, vibrant veggies over warm, comforting rice. The smells alone—garlic, a hint of lemon, fresh herbs—will have you drooling before you even take a bite. Plus, this bowl is super forgiving. Overcooked the fish a smidge? No biggie, just pile on those veggies. Burned the rice? Let’s pretend that’s “crispy” texture! Trust me, this recipe’s simplicity and speed make it a real weeknight hero.
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 lb white fish fillets (like cod, tilapia, or haddock), skin removed
2 cups cooked white or brown rice
1 cup broccoli florets
1 red bell pepper, thinly sliced
1 medium carrot, julienned or thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp paprika
Salt and pepper, to taste
Juice of ½ lemon
For the Sauce / Garnish:
2 tbsp soy sauce
1 tsp honey or maple syrup
1 tsp sesame oil (optional)
Chopped green onions, for garnish
Sesame seeds, for garnish
How I Make It
Step 1:
Start by prepping your fish—pat the fillets dry and season both sides with salt, pepper, and paprika. This simple rub wakes up the flavor and gives it a lovely golden crust when cooked.
Step 2:
Heat olive oil in a large skillet over medium-high heat. Add the fish and cook for about 3-4 minutes per side, depending on thickness, until it flakes easily with a fork. Once done, remove and set aside to keep warm.
Step 3:
In the same skillet, toss in garlic, broccoli, bell pepper, and carrots. Stir-fry for 5-7 minutes until the veggies are tender-crisp—bright colors and a little crunch are exactly what you want here.
Step 4:
Mix soy sauce, honey, and sesame oil in a small bowl, then pour it over the veggies. Stir well to coat everything in that tasty glaze.
Step 5:
Reheat your rice if it’s cold, then divide it among four bowls. Layer the veggies on top, followed by the fish.
Step 6:
Finish with a generous squeeze of lemon juice, sprinkle chopped green onions and sesame seeds over all, and get ready to dig in!
Variations & Tips
Swap fish for shrimp or tofu for a different protein twist.
Use cauliflower rice or quinoa for a low-carb, nutrient-packed base.
Add a dash of chili flakes or sriracha for a spicy kick.
Try seasonal veggies like snap peas or zucchini when in season.
If fish sticks too much to the pan, add a little more oil or let it cook undisturbed longer before flipping.
Make extra sauce and drizzle some on top for more flavor explosion.
How I Like to Serve It
This bowl shines on busy weeknights when you want a healthy but satisfying meal fast. In the warmer months, I love tossing in some fresh herbs like cilantro or basil to brighten it up. It’s perfect for Sunday night family dinners too—easy to customize so everyone’s happy at the table.
Notes
Store leftovers in an airtight container for up to 2 days; reheat gently to avoid drying out the fish.
Feel free to swap soy sauce for tamari or coconut aminos for a gluten-free option.
Closing: This Fish and Veggie Rice Bowl is proof that quick meals don’t have to sacrifice flavor or comfort—always a winner in my kitchen!
