Herb Crusted Baked Cod With Lemon Rice Recipe

About this recipe

This herb-crusted baked cod with lemon rice is a delightful English lunch that combines light, refreshing flavors with satisfying nutrition. The cod is coated in a fragrant mix of fresh parsley, dill, and rice flour, then baked to golden perfection. Served atop a bed of aromatic lemon rice, this dish is not only dairy-free but also packed with 35 grams of protein and 600 calories, making it a balanced and energizing meal. The zesty lemon flavor pairs beautifully with the tender, flaky fish, while the rice provides a comforting base. Whether you're looking for a quick yet impressive meal to prepare for lunch or a healthy dish to fuel your day, this recipe delivers on all fronts. With its vibrant colors and complementary textures, it makes a great choice for a casual lunch at home or a light meal to share with friends.

Ingredients

• 250G Captain Cook Dry Salted Skinless & Boneless Cod Fillets
• 250G Tilda Wholegrain Basmati Rice 250g
• 50G Natoora Fresh Italian Flat Leaf Parsley
• - Dill Leaves/Shepu
• 1 Lemon - 1 Each
• - Biona Capers In Olive Oil
• 100 G Jumbo Garlic 100g
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g
• - Jalpur Rice Flour
• - Potts Vegetable Stock Can

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. In a small bowl, mix rice flour with chopped parsley, chopped dill, salt, and black pepper.
3. 3. Pat the cod fillets dry and coat them lightly with olive oil, then press them into the herb-rice flour mixture to form a crust.
4. 4. Place the coated fillets on the prepared baking tray and drizzle a little olive oil over the top.
5. 5. Bake the cod in the oven for 15-20 minutes or until the fillets are cooked through and the crust is golden brown.
6. 6. Rinse the rice under cold water until the water runs clear to remove excess starch.
7. 7. In a medium saucepan, heat 1 tablespoon of olive oil and sauté minced garlic until fragrant, about 1 minute.
8. 8. Add the rinsed rice to the saucepan and stir to coat with the garlic-infused oil.
9. 9. Pour the vegetable stock into the saucepan and bring it to a boil.
10. 10. Reduce the heat to low, cover, and simmer the rice for about 10 minutes or until tender.
11. 11. Grate the zest of the lemon and squeeze its juice into the cooked rice, then fluff with a fork.
12. 12. Plate the lemon rice and carefully place the baked cod fillets on top.
13. 13. Garnish with a sprig of dill or parsley and serve with lemon wedges on the side.