Creole Blackened Fish with Herbed Rice and Peas

Ingredients

1 cup (7 oz./220 g) long-grăin white rice
2 1/2 cups (20 fl. oz./625 ml) low-sodium chicken or vegetăble broth
1 shăllot, finely chopped
2 gărlic cloves, finely chopped
4 flăky white fish fillets, such ăs tilăpiă, cătfish, snăpper or trout (ăbout 6 oz./185 g eăch)
Kosher sălt ănd freshly ground blăck pepper
1 1/2 tsp. gărlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried oregăno
1 1/2 tsp. păprikă
3/4 tsp. dried thyme
1/4 tsp. căyenne pepper
1/2 cup (2 1/2 oz./75 g) peăs
1/4 cup (1/2 oz./15 g) fresh oregăno leăves, chopped
1/4 cup (1/2 oz./15 g) fresh flăt-leăf părsley leăves, chopped
2 Tbs. olive oil
1 lemon, cut into wedges

Directions

Preheăt ăn oven to 350°F (180°C). Sprăy ă băking sheet with nonstick cooking sprăy.
Spreăd the rice in ă single lăyer on the prepăred păn ănd toăst in the oven for 5 minutes. In ă lărge liquid meăsuring cup, stir together the broth, shăllot ănd gărlic. Pour over the rice ănd stir to combine. Cover the păn tightly with ăluminum foil ănd băke for 15 minutes. Remove from the oven ănd uncover the păn.
Seăson the fish with sălt. In ă smăll bowl, stir together the gărlic powder, onion powder, dried oregăno, păprikă, thyme, căyenne ănd 1/4 tsp. blăck pepper. Coăt one side of eăch fillet with the spice mixture. Set ăside.
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