BUTTER-BAKED TILAPIA AND COCONUT RICE

Butter-Baked Tilapia and Coconut Rice image

A not too heavy but satisfying meal. Good for a hot day! The butter-baking makes the fish tender and juicy, with a nice zest from the lemon-pepper!

Provided by Wolf

Time 30m

Yield 2

Number Of Ingredients 7

Ingredients

2 teaspoons olive oil, or to taste
1 cup long-grain rice
2 cups coconut milk
salt and ground black pepper to taste
2 (5 ounce) fillets tilapia
1 pinch lemon-pepper seasoning, or to taste
1 stick salted butter

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Heat oil in a large skillet over medium heat. Add rice and cook and stir until toasted, 2 to 3 minutes. Add coconut milk, salt, and pepper; bring to a boil. Reduce heat, cover, and simmer until liquid is absorbed and rice is tender, about 15 minutes.
Meanwhile, season tilapia fillets with lemon-pepper seasoning on both sides. Place in a glass pan. Break the stick of butter in half and place directly on top of the fillets.
Bake in the preheated oven until butter is fully melted and bubbling, 5 to 7 minutes. Ladle some of the butter back over the fish and reduce the oven temperature to 330 degrees F (165 degrees C).
Bake in the preheated oven until fish looks just about done, 3 to 5 minutes more. Raise the temperature back to 400 degrees F (200 degrees C) and bake until the edges start to get golden brown. Serve with rice.

Nutrition Facts : Calories 1373.8 calories, Carbohydrate 80.4 g, Cholesterol 173.9 mg, Fat 101.5 g, Fiber 3.8 g, Protein 40.7 g, SaturatedFat 73.1 g, Sodium 539.2 mg, Sugar 0.2 g