1 cup brown rice
Salt and pepper
2 1/2 tsps. extra-virgin olive oil
1 lb. flounder fillets
3/4 tsp. paprika
1 cup English cucumber, diced small
1/3 cup fresh dill, roughly chopped
1/3 cup feta cheese, crumbled
2 tsps. fresh lemon juice
Cook rice according to package directions.
When cooked, place in a bowl and let cool 5 minutes.
In a large nonstick skillet, heat 1 1/2 tsps. of the oil over medium-high heat.
Pat fish dry and season with salt and pepper; sprinkle with paprika.
Cook fillets until opaque throughout, about 4 minutes, flipping halfway through.
Stir cucumber, dill, feta, 1 tsp. salt and lemon juice into rice.
Season with salt and pepper.
Top rice with fish.