Lemon Herb Cod With Mediterranean Rice Recipe

About this recipe

A light and zesty cod dish paired with fragrant Mediterranean-style rice. Perfectly balanced with fresh herbs, tangy lemon, and a touch of olive oil.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Cod Cheeks (Frozen)
• 1 Piece Lemon Grass Bwfo
• 1 L Olive Oil – Organic
• - Biona Organic Whole Cherry Tomatoes
• 1 Kg Laila Basmati Rice
• - Potts Vegetable Stock Can
• - Biona Capers In Olive Oil
• 340G Cypressa Whole Black Olives
• 500 G Fresh Vine Tomato 500g
• 1 Lemon - 1 Each
• 50G Black Garlic Cloves, 50G
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 100 G Natco Paprika Powder

Instructions

1. 1. Rinse the cod fillets thoroughly and pat them dry with a kitchen towel.
2. 2. Zest and juice the lemon, keeping both the zest and juice aside for later use.
3. 3. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
4. 4. Add the cherry tomatoes to the skillet and cook until slightly softened, about 3-4 minutes.
5. 5. Stir in the basmati rice, vegetable stock, capers, and olives, and season with half the salt and pepper.
6. 6. Bring the rice mixture to a boil, then reduce to a simmer and cook covered for 12-15 minutes until the rice is tender.
7. 7. While the rice cooks, heat the remaining olive oil in another skillet over medium heat.
8. 8. Season the cod fillets with paprika, the remaining salt, and pepper, then sear them in the skillet for 3-4 minutes per side until golden and flaky.
9. 9. In the last minute of cooking, drizzle the cod with lemon juice and sprinkle with lemon zest for added flavor.
10. 10. Chop the fresh parsley finely and mix half of it into the cooked rice for a fresh, herby touch.
11. 11. Serve the cod fillets over the Mediterranean rice and garnish with the remaining parsley.
12. 12. Add a drizzle of olive oil or an extra squeeze of lemon juice if desired before serving.