Mediterranean Baked Haddock with Lemon Herb Rice and Cucumber Salad

Ingredients

• 2 fillets haddock fillets
• 1 cup basmati rice
• 2 tbsp extra virgin olive oil
• 1 whole lemon
• 1 tsp sea salt
• 0.25 tsp white pepper
• 2 tbsp fresh chives
• 1 tbsp fresh basil
• 1 tsp parsley flakes
• 1 cup grape tomatoes
• 0.5 whole yellow bell pepper
• 0.5 cup artichoke heart quarters
• 0.5 cup cucumber
• 1 tbsp cider vinegar
• 2 cups water
• 0.25 cup pomegranate seeds
• 1 tbsp mint

Instructions

1. 1In a medium saucepan, combine basmati rice, 2 cups water, and a pinch of sea salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until water is absorbed and rice is tender. Fluff with a fork once cooked.
2. 2Preheat oven to 375°F (190°C). In a small bowl, whisk together 1 tbsp extra virgin olive oil and the juice from half of the lemon. Season haddock fillets with sea salt, white pepper, fresh chives, and fresh basil, then drizzle with the olive oil and lemon juice mixture.
3. 3Arrange the seasoned haddock fillets in a baking dish. Scatter grape tomatoes, sliced yellow bell pepper, and drained artichoke heart quarters around the fish. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
4. 4While the fish bakes, in a separate small bowl, combine the diced cucumber with the remaining 1 tbsp extra virgin olive oil and cider vinegar, tossing gently to coat.
5. 5Serve the baked haddock and roasted vegetables immediately alongside the fluffed rice. Garnish each plate with chopped fresh mint, parsley flakes, pomegranate seeds, the dressed cucumber, and fresh lemon wedges from the remaining lemon.