Fish with Roasted Tomatoes and Jasmine Rice is a fresh, balanced dish that brings together tender, flaky fish, sweet roasted tomatoes, and fragrant rice infused with herbs and citrus. This meal feels light yet satisfying, combining clean flavors with nourishing ingredients that support both comfort and wellness. The natural sweetness of roasted tomatoes, the brightness of lemon, and the softness of warm rice create a harmonious dish that is easy to enjoy and gentle on the palate.
How This Dish Comes Together
To prepare this dish, the rice is started first, allowing it to cook slowly in bone broth until soft, fluffy, and infused with savory flavor. This creates a warm and comforting base that will carry the rest of the ingredients.
At the same time, cherry tomatoes are spread across a sheet pan and roasted in a hot oven. As they cook, they soften and begin to caramelize, releasing their natural sweetness and becoming rich and jammy in texture.
Once the tomatoes are partially roasted, the fish is added to the same pan, nestled alongside the tomatoes. The fillets are lightly drizzled with olive oil, seasoned with salt and pepper, and finished with fresh lemon zest and slices. As the fish bakes, it becomes tender and flaky, absorbing the citrus and roasting juices from the tomatoes.
While the fish finishes cooking, a simple lemon-garlic broth is prepared by simmering garlic, broth, and lemon juice until slightly reduced. This creates a light, flavorful sauce that ties the entire dish together.
To assemble, the warm rice is spooned into a bowl and topped with freshly chopped basil. The baked fish is placed over the rice, along with a spoonful of roasted tomatoes. Finally, the warm lemon broth is drizzled over the top, adding brightness and moisture to every bite.
The finished dish is light yet comforting — soft, fragrant, and layered with fresh, vibrant flavor.
How this Shepard’s Pie Comes Together
Fish with Roasted Tomatoes and Jasmine Rice can be especially supportive for pancreatic cancer patients because it provides lean protein, gentle carbohydrates, and healthy fats in a soft, easy-to-digest format that helps support energy, strength, and overall nourishment. The flaky white fish delivers high-quality protein that is essential for maintaining muscle mass and supporting recovery, while being easier to tolerate than heavier or tougher meats. The rice offers a mild, easily digestible source of carbohydrates that can help sustain energy levels without overwhelming the digestive system, particularly when appetite is low. Using bone broth enhances both hydration and protein intake, while olive oil adds calorie density in a form that is generally well tolerated. Roasted tomatoes provide vitamins and antioxidants in a softened form that is often easier to digest than raw vegetables, and the bright flavors from lemon and herbs can help stimulate appetite and improve palatability. Altogether, this dish offers balanced nutrition in a comforting, approachable format that can be adjusted to meet individual needs, helping patients maintain intake and support their overall well-being during treatment and recovery.
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Fish with Roasted Tomatoes and Jasmine Rice
A light, nourishing fish dish with bright herbs, sweet tomatoes and fluffy fragrant rice.
Ingredients
- 4 fillets halibut, haddock, or pollock
- 1 tbsp olive oil
- Zest from half a lemon, then slice the half
- 1 cup jasmine rice
- 3 cups chicken bone broth, divided
- 1 pint cherry tomatoes, rinsed and sliced in half
- 1 garlic clove, minced
- Juice from half a lemon
- Salt & Pepper
- 1⁄4 cup basil, chopped
Directions
- Cook the rice according to the package directions, using bone broth in place of water.
- Meanwhile, preheat the oven to 450°F. Spray a parchment lined sheet pan with cooking spray. Spread the cherry tomatoes on the sheet pan. Season with salt and pepper. Bake the cherry tomatoes for 20 minutes.
- Remove the sheet pan from the oven and create space for the fish fillets. Drizzle the fish with olive oil, lemon zest, salt & pepper. Top with lemon slices. Return the sheet pan to the oven and bake another 12-14 minutes until the fish reaches an internal temperature of 130°F.
- In a small saucepan, add garlic, 1 C bone broth, and lemon juice. Boil and reduce the volume by half. Taste and adjust to taste.
- Assemble: Place a serving of rice in a bowl, top with chopped basil. Place fish on top, adding a few roasted cherry tomatoes. Drizzle with warm lemon broth.
Tips
Feel free to top with other fresh aromatics including parsley, cilantro, dill, or mint. Using bone broth over regular broth provides extra protein. If you are experiencing significant gastrointestinal upset or reflux, consider roasting another vegetable like asparagus tips or green beans instead of tomatoes. A drizzle of olive oil to finish will add some additional calories if you need.
