Golden crunchy fish fillets go from freezer to table in the time it takes rice to steam. The pollock is crisp on the outside and flaky inside, paired with a bright lime slaw and warm rice to soak up the juices. A weeknight dinner that tastes like you planned ahead.

Serves 2. 25 minutes, 10 at the stove.

About 760 calories a serving, 19 g protein, 134 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 2 cups water boiling in a pot over high heat. Add 1 cup rice, stir once, reduce heat to low, cover, and cook 15 minutes until the water is absorbed; while it cooks, you'll prepare the slaw and fish.15 min
2. Slice half a head of cabbage thinly and place in a bowl. Mince 1 clove garlic and chop 2 tablespoons onion, then scatter over the cabbage with a pinch of salt. Juice the lime over everything, toss to combine, and set aside to soften.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Place the 2 fish fillets skin-side up in the pan and cook 3 minutes without moving them.3 min
4. Flip the fillets and cook another 2 minutes until the coating is dark gold and the flesh flakes when you press it with a fork.2 min
5. Divide the warm rice between two bowls, top each with a fish fillet, and spoon the lime slaw alongside. Season with a pinch of salt and pepper to taste.

Note Swap the cabbage slaw for quick-pickled red onion or a squeeze of fresh lemon if lime is not available. Leftovers keep refrigerated two days; reheat the fish gently in a 300°F oven to restore crispness. Serve with hot sauce or tartar sauce on the side, or stretch the meal by adding a poached egg to each bowl.