For the Swai:

4 swai filets, defrosted if frozen

4 teaspoons mustard

Kosher salt and ground black pepper, to taste

For the Lemon Sauce:

½ cup extra-virgin olive oil

½ tablespoon dried oregano

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Juice of one lemon

½ tablespoon red wine vinegar

2 small garlic cloves, pressed

For the Pan Rice and Vegetables:

2 tablespoons extra-virgin olive oil

¾ cup basmati rice

1 small zucchini, chopped (about 1 to 1¼ cups)

30 cloves of garlic, smashed

1 teaspoon kosher salt

½ teaspoon ground black pepper

1 tablespoon chicken stock paste

2 cups water

2 vines of cherry tomatoes

Garnishes:

Lemon wedges for squeezing

Fresh mint and fresh dill

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Whisk together olive oil, dried oregano, salt, pepper, lemon juice, red wine vinegar, and pressed garlic to make lemon sauce. Set aside.
Pat swai filets dry, spread mustard evenly, and season with salt and pepper.
Heat olive oil in an ovenproof skillet over medium heat. Add basmati rice, chopped zucchini, and smashed garlic cloves. Stir and toast for 2–3 minutes.
Add kosher salt, pepper, chicken stock paste, and water. Scatter cherry tomatoes on top and bring to a gentle simmer.
Nestle swai filets into rice mixture and pour lemon sauce evenly over everything.
Cover tightly with foil and bake at 375°F (190°C) for 25–30 minutes until rice is tender and fish flakes easily.
Remove from oven, discard garlic cloves if desired, garnish with fresh mint and dill, and serve with lemon wedges.

Substitute swai with cod or tilapia.

Add bell peppers or spinach to the rice for extra veggies.

Use vegetable broth instead of chicken stock paste for vegetarian option.

Sprinkle toasted pine nuts or sliced almonds before serving for crunch.

Add smoked paprika to lemon sauce for smoky flavor.