Herb Crusted Lemon Garlic Cod With Wild Rice And Greens Recipe

About this recipe

Herb-Crusted Lemon Garlic Cod with Wild Rice and Greens is a simple yet elegant lunch that showcases the best of British flavors. Tender cod fillets are encrusted with a fragrant blend of fresh parsley, thyme, garlic, and lemon zest, offering a bright and zesty taste. Paired with nutty wild rice and garlicky sautéed spinach, this dish is as nutritious as it is delicious. With 770 calories and 30 grams of protein per serving, it’s a satisfying meal that fuels your day. Perfect for intermediate cooks, this recipe comes together in under an hour and uses straightforward techniques to create a restaurant-quality meal at home. Serve it for a refreshing lunch or casual dinner, and enjoy the wholesome flavors and textures that make it a crowd-pleaser.

Ingredients

• 250G Leap Msc Cod Loin
• 1 Lemon - 1 Each
• 1 Garlic Bulb - 1 Each
• 250G Tilda Wild Rice
• - Greens Frozen Medium Brussels Sprouts
• - Schwartz Flat Leaf Parsley
• - Ducros Dried Thyme
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• - Amoy Dark Soy Sauce

Instructions

1. 1. Rinse the wild rice under cold water and set aside for cooking.
2. 2. Place the rice in a saucepan with 240 ml of water and a pinch of salt, then bring to a boil.
3. 3. Lower the heat, cover, and simmer the rice for 25 minutes until tender and water is absorbed.
4. 4. While the rice cooks, finely chop parsley, thyme, and garlic; zest the lemon and mix these with salt and pepper.
5. 5. Pat the cod fillets dry, then coat them evenly with the herb mixture.
6. 6. Heat 1 tablespoon of olive oil in a large pan over medium heat and gently place the cod fillets.
7. 7. Sear the cod for 3-4 minutes on each side until golden and fully cooked through.
8. 8. In another pan, heat the remaining olive oil and sauté the garlic until fragrant.
9. 9. Add the spinach to the garlic pan and stir-fry for 2-3 minutes until wilted.
10. 10. Drizzle soy sauce over the spinach, stirring evenly to coat, and remove from heat.
11. 11. Plate the cooked wild rice, cod fillets, and sautéed greens together.
12. 12. Squeeze fresh lemon juice over the cod and garnish with additional parsley if desired.