Citrus Fish with Bell Pepper Rice

3 Tbsp olive oil
1/3 cup chopped fresh parsley
Juice of 1 lemon, plus 2 tsp grated peel
Juice of 1 lime, plus 2 tsp grated peel
2 tsp grated orange peel
1 Tbsp hot pepper sauce
1 Tsp thyme
salt and pepper to taste
4 tilapia (or other white fish) fillets, about 8 oz each
1 red bell pepper, chopped
4 scallions, chopped
2 cups chicken broth
2 cups instant brown rice

Combine 2 Tbsp olive oil, parsley, lemon juice and peel, lime juice and peel, orange peel, hot sauce and thyme; season with salt and pepper. Spray 15x1 pan with nonstick cooking spray and place fish pieces on. Brush fish (both sides) with oil mixture and cook on 350 for 20-30 minutes or until fish flakes easily with fork. Mix chicken broth and instant brown rice in a microwaveable bowl and microwave for the time listed on the box. Meanwhile, heat 1 Tbsp oil in skillet and add bell pepper and scallions, season with salt and pepper. Cook until softened, about 4-5 minutes. Combine bell pepper mix and rice when fully cooked. Serve fish over rice.

Serves 4