- Cut two lemons into slices. Set aside. Zester and juice the remaining lemon.
- Pour 15 ml (1 tablespoon) of oil over the fish fillets. Season the fillets with lemon zest and garlic powder. Season with salt and pepper. Set aside on a plate.
- In a saucepan, place the rice and 500 ml (2 cups) of water. Bring to a boil, then cover and cook for 18 to 20 minutes over medium-low heat.
- Meanwhile, heat 15 ml (1 tablespoon) of oil in a large skillet over medium heat. Sauté the shallots for 2 to 3 minutes.
- Add the spinach to the skillet and cook for 1 to 2 minutes, until wilted. Add 125 ml (1/2 cup) of vegetable broth and stir.
- Transfer the mixture to the container of an electric blender. Season with salt and pepper. Blend until smooth.
- Add the puree to the saucepan with the rice and stir.
- In the same skillet, heat the remaining oil over medium heat. Cook the fish fillets for 2 to 3 minutes.
- Flip the fillets, then cover them with the reserved lemon slices. Add the remaining broth and cherry tomatoes. Continue cooking for 4 to 5 minutes over low heat.
- Serve the fish with rice and drizzle with lemon juice.
