Spice-Dusted Fish with Lemon Rice

• 1 tablespoon plus 1 teaspoon unsalted butter
• 1 small yellow onion, finely chopped
• 1 garlic clove, coarsely chopped
• 1 cup basmati rice
• 1/2 teaspoon poppy seeds (optional)
• 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• 2 cups low-sodium store-bought chicken broth
• 1 medium zucchini, halved lengthwise and cut into 1-inch half-moons
• Coarse salt and ground pepper
• 1 pound cod or other firm white-fleshed fish, cut into 4 fillets
• 2 teaspoons Coriander Spice Mix (recipe follows)

1. In a wide, medium saucepan, heat butter over medium.
2. Add onion and garlic and cook, stirring occasionally, until onion is soft, about 4 minutes.
3. Stir in rice and poppy seeds (if using) and cook, stirring, 1 minute.
4. Add lemon zest and juice, broth, and zucchini; season with salt and pepper.
5. Bring to a boil over medium-high heat.
6. Reduce to a simmer, cover, and cook 13 minutes.
7. Pat dry fish and sprinkle spice mix over tops, dividing evenly.
8. Arrange fish snugly in a single layer, spice side up, on top of rice; cover and cook until rice is tender and fish is opaque throughout, 5 to 7 minutes.
9. Serve immediately.
10. (Per Serving)
11. Calories: 348
12. Fat: 5g (3g Saturated Fat)
13. Protein: 32g
14. Carbohydrates: 41g
15. Fiber: 2g

unsalted butter, yellow onion, garlic, basmati rice, poppy seeds, lemon zest, lowsodium storebought chicken broth, zucchini, salt, whitefleshed fish, coriander spice mix

Taken from www.epicurious.com/recipes/food/views/spice-dusted-fish-with-lemon-rice-387561 (may not work)