Creole Blackened Fish with Herbed Rice and Peas

Ingredients

• 1 cup (7 oz./220 g) long-grain white rice
• 2 1/2 cups (20 fl. oz./625 ml) low-sodium chicken or vegetable broth
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 4 flaky white fish fillets, such as tilapia, catfish, snapper or trout (about 6 oz./185 g each)
• Kosher salt and freshly ground black pepper
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. paprika
• 3/4 tsp. dried thyme
• 1/4 tsp. cayenne pepper
• 1/2 cup (2 1/2 oz./75 g) peas
• 1/4 cup (1/2 oz./15 g) fresh oregano leaves, chopped
• 1/4 cup (1/2 oz./15 g) fresh flat-leaf parsley leaves, chopped
• 2 Tbs. olive oil
• 1 lemon, cut into wedges

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