Paprika White Fish with Tomato Spinach Rice

• white fish filletpatted dry24 oz
• rice1 1/4 cup
• frozen spinachthawed and squeezed dry2 cup
• frozen cornthawed2 cup
• tomato sauce1 cup
• yellow oniondiced1
• garlicminced1
• low-sodium chicken broth2 cup
• lemon juice4 tbsp
• olive oil4 tsp
• paprika2 tsp
• kosher salt1/2 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion and mince the garlic. Thaw the corn and spinach, squeezing the spinach dry. Heat the oven to 400F.
2. 2Pat the fish dry and season both sides with kosher salt, black pepper, and paprika. Set it aside on a clean plate.
3. 3Warm the olive oil in an oven-safe skillet over medium heat. Add the onion and a small pinch of kosher salt, then cook until translucent and softened, about 4-6 minutes. Add the garlic and cook until fragrant, about 30-60 seconds.
4. 4Stir in the rice and toast until the grains look glossy, about 1-2 minutes. Add the tomato sauce and chicken broth, scraping up any browned bits. Stir in the corn and spinach, then bring the liquid to a gentle simmer.
5. 5Nestle the seasoned fish into the rice mixture. Transfer the skillet to the oven and bake until the rice is tender and the fish flakes easily with a fork, about 18-24 minutes. Check that the fish reaches 145F (63C) at the thickest part on an instant-read thermometer.
6. 6Drizzle the lemon juice over the fish and rice. Taste the rice and adjust with kosher salt and black pepper before serving.