Broiled Hake with Jasmine Rice and Steamed Cabbage

This simple fish entree calls for hake, a type of fish most popular in Europe, but you can substitute cod or snapper.

4 (6 oz) pieces hake or some other firm-fleshed fish fillets, such as cod or snapper (1½ lbs)
½ tsp. kosher salt
½ tsp. black pepper, freshly ground
8 sprigs fresh dill
2 lemons, cut into thin slices
1 Tbsp. lemon zest, freshly grated (1 lemon)
6 Tbsp. butter
2 cups jasmine rice, cooked, kept warm

Preheat broiler.

Arrange the fillets in a baking dish. Sprinkle with the salt and pepper. Place 2 sprigs of dill, 3 lemon slices, and 1 Tbsp. of butter on each piece of fish.

Broil until the fish is just cooked and is flaky and opaque, 10-12 minutes.

Toss the warm rice with the remaining butter and the zest. Spoon the rice onto dinner plates and top with the fish. Serve with steamed cabbage.

Makes 4 servings.