ORANGE ROUGHY WITH FENNEL RICE

Orange Roughy with Fennel Rice image

Dinner ready in 20 minutes! Enjoy this mouth-watering fish cooked with rice, spinach and fennel - a hearty meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

Ingredients

1 cup chopped fennel bulb
1 small onion, chopped (1/4 cup)
2 tablespoons water
2 cups chicken broth
1 cup uncooked regular long-grain white rice
1 cup shredded fresh spinach
1 lb orange roughy, sole or other delicate- to medium-texture fish fillets (about 3/4 inch thick)
Paprika
1 tablespoon chopped fresh or 1 teaspoon dried tarragon leaves
Lemon wedges

Steps:

In 10-inch nonstick skillet, cook fennel and onion in water over medium heat about 4 minutes, stirring occasionally, until crisp-tender. Stir in broth, rice and spinach. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
Cut fish fillets into 4 serving pieces. Place on rice mixture. Cover; simmer 8 to 10 minutes longer or until fish flakes easily with fork and liquid is absorbed.
Sprinkle fish with paprika and tarragon. Serve with lemon wedges.

Nutrition Facts : Calories 300, Carbohydrate 44 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 1 g, TransFat 0 g