Cajun Creamy Tuscan Fish with Rice & Roasted Broccoli

Cook the white rice according to the package instructions and set aside.

Roast the Broccoli:
Preheat the oven to 400°F (200°C). Toss the broccoli florets with olive oil, garlic powder, salt, and black pepper. Roast for 15-20 minutes, or until tender and slightly crispy.

Prepare the Fish:
Pat the fish fillets dry and season both sides with Cajun seasoning, garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil and butter in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side until golden brown and flaky. Remove from the skillet and set aside.

Make the Creamy Tuscan Sauce:
In the same skillet, melt butter and sauté garlic for about 30 seconds.
Stir in the heavy cream, Parmesan cheese, and Cajun seasoning. Add spinach and sun-dried tomatoes, stirring until the sauce thickens, about 2 minutes. Pour the sauce over the cooked fish.

Assemble the Dish:
Plate the fish fillets over a bed of the cooked white rice. Spoon the extra creamy Tuscan sauce on top. Serve with the roasted broccoli on the side.

Serving and Storage Tips: