Green Rice with Spinach and Fish

it’s sort of hard to describe how comforting this green rice with spinach and fish really is… it’s simple, but the kind of green that tastes deep and full, like it was made by someone who loves you. the spinach blends into the rice so luxuriously, somehow making it taste buttery even though there’s no butter at all. and then the fish – just lightly pan-fried, golden and soft in the middle, perfectly salty – you spoon a forkful and it just feels like something you’ve had a hundred times before, even if it’s your first. I often make this on a weeknight when I need dinner to feel like a small kindness.

Why You’ll Crave It

• Earthy spinach gives the rice this cozy, soft green flavor that tastes way more rich than you’d expect.
• Pan-fried fish adds crisp edges and gentle flakiness – such a nice contrast to the tender rice.
• It’s ready in under 30 minutes, which matters on the days you feel too tired to stand but still want something real.
• You can swap in any fish you like, and it always works – trout, cod, salmon, whatever’s in the fridge.
• Even cold the next day, it holds up beautifully… maybe even better than when fresh (though that’s debatable).

The first time I made this was for a Thursday dinner alone, and I remember eating it at the kitchen counter, realizing I’d stumbled on something I’d cook again and again.

What You’ll Need

• 200g basmati rice: rinse it well, or it’ll turn out sticky instead of fluffy
• 100g fresh spinach: washed, stems trimmed – baby spinach is easiest here
• 2 fish fillets: about 150g each; salmon, cod, or haddock all work beautifully
• 2 tbsp olive oil: for pan-frying the fish and tossing the rice gently
• Salt and pepper: just enough to bring everything to life
• Juice of half a lemon: optional, but I never skip it – it cuts the richness in the nicest way

Easy How-To

Cook the rice just right

Start by rinsing your rice until the water runs clear. Then bring a pot of water to a soft boil and cook the rice like you’d cook pasta. About 10 minutes should do it (taste a grain to be sure). Drain it well and keep it covered while everything else gets sorted.

Blanch and blend the spinach

Bring a small pot of water to boil, toss the spinach in for a minute – just enough that it wilts. Drain and run it under cold water, then squeeze gently (but not too much – it should still feel green and tender). Chop it up fine, or, if you’re feeling like it, blend it for a smoother green rice.

Pan-fry the fish

Heat your olive oil in a wide pan over medium-high. Pat the fish dry, season it simply with salt and pepper, and place it in the hot oil, skin side down if there’s skin. Let it sizzle 3-4 minutes each side – it should be golden and just flaky when pressed. Rest it on a plate while you finish the rice.

Bring it all together

In a bowl or back in your pot (no need to make more dishes), stir the spinach into the warm rice. Add a touch more olive oil if it looks dry, salt to taste, and a little lemon juice if you like brightness. It should be green-flecked and deeply comforting-smelling by now.

To serve

Scoop the rice into shallow bowls, lay a piece of fish gently on top, and maybe drizzle any pan juices over. Sometimes I add a few torn herbs, though often I don’t. It’s already beautiful.

Good to Know

• If your fish sticks when flipping, don’t stress – just nudge it carefully and spoon any broken bits over the rice. No one minds.
• The spinach smells a little grassy when boiling – don’t worry, it mellows once mixed with rice.
• Extra rice? Stir in a fried egg and call it breakfast tomorrow. It’s weirdly perfect.

Serving Ideas

• Serve with a side of lightly dressed greens – arugula or fennel works beautifully for balance.

Top Tricks

• Let your cooked rice sit covered for 5 minutes after draining – the steam finishes cooking it gently and makes it fluffier.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, frozen works just fine – just thaw it fully and squeeze out as much water as you can. You’ll skip the blanching step, but the flavor will be just slightly more mellow.

What’s the best fish for this dish?

Honestly, almost any mild fish works. Salmon gives richness, while cod or haddock keeps it more delicate. I even tried trout once and it was lovely.

Can I make this ahead?

Yes – you can cook the rice and spinach earlier in the day. Reheat gently and top with fresh-cooked fish just before serving. The rice reheats best covered over low heat or even in the microwave with a splash of water to loosen it.

How can I make this vegetarian?

Swap the fish for grilled tofu slices or crispy chickpeas tossed with lemon and olive oil. Still satisfying, still really good.

Any extras to add?

You could stir in crumbled feta, toasted pine nuts, or even a spoon of yogurt on top. I like it plain, but now and then I add roasted garlic or herbs.