A flavorful and healthy dish featuring tender baked cod infused with lemon and herbs, served alongside fluffy rice pilaf with almonds and fresh parsley.
Ingredients
Protein
4filletscod fillets
2tablespoonsolive oil(A good quality extra virgin olive oil adds a lovely (subtle flavor.))
2tablespoonsfresh lemon juice(Freshly squeezed juice provides a much brighter (more vibrant flavor than the bottled kind.))
1teaspoonlemon zest(Don't skip the zest! It contains essential oils that pack a powerful lemon punch.)
2clovesgarlic(Freshly minced garlic is always superior for a robust, aromatic taste.)
1teaspoondried dill(This herb pairs beautifully with fish (offering a slightly sweet, anise-like flavor.))
1teaspoondried thyme(Thyme adds a subtle (earthy note that complements the other herbs.))
to tastesalt and pepper(Season generously to bring all the flavors together.)
1cuplong-grain rice(Long-grain rice (like basmati or jasmine, cooks up fluffy and separate, perfect for pilaf.))
2cupschicken or vegetable broth(Using broth instead of water adds a significant layer of savory flavor to the rice.)
1smallonion(This provides a sweet, aromatic base for the pilaf.)
1/4cupslivered almonds(For a bit of crunch and nutty flavor. Toast them lightly for an even better taste.)
2tablespoonsfresh parsley(Used as a garnish, it adds a fresh, clean finish.)
Instructions
Preheat oven to 400°F (200°C). Mix olive oil, lemon juice, lemon zest, garlic, dill, thyme, salt, and pepper. Marinate the cod for 10 minutes.
Place cod in baking dish, brush with marinade, and bake for 12-15 minutes until opaque and flaky.
While the fish bakes, sauté chopped onion in olive oil until translucent. Add rice and toast for 2 minutes.
Pour in broth, bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Fluff rice and stir in almonds and parsley.
Let the fish rest briefly, then serve over rice pilaf, garnished with parsley.
Notes
For extra flavor, toast the almonds before adding to the rice.