Skillet Cod with Lemon-Herb Rice

Name: Skillet Cod with Lemon-Herb Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound cod fillets (pat dry); 0.75 teaspoon salt (divided); 0.25 teaspoon black pepper (divided); 3 tablespoon olive oil; 2 tablespoon unsalted butter; 2 clove garlic (minced); 0.25 cup fresh parsley (chopped); 1 tablespoon lemon juice (freshly squeezed); 1.5 cup long-grain white rice; 3 cup chicken broth; 0.5 teaspoon dried thyme; 1 pound asparagus (ends trimmed)

Flaky cod fillets pan-seared to perfection, served with aromatic lemon-herb rice pilaf and crisp roasted asparagus, delivering a fresh and vibrant meal.

Prep: 15 min
Cook: 25 min
Total: 40 min
Servings: 4
Cuisine: Mediterranean
Difficulty: Easy
Cost: $6.79/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound cod fillets (pat dry)
0.75 teaspoon salt (divided)
0.25 teaspoon black pepper (divided)
3 tablespoon olive oil
2 tablespoon unsalted butter
2 clove garlic (minced)
0.25 cup fresh parsley (chopped)
1 tablespoon lemon juice (freshly squeezed)
1.5 cup long-grain white rice
3 cup chicken broth
0.5 teaspoon dried thyme
1 pound asparagus (ends trimmed)

Instructions

Preheat oven to 400 degrees Fahrenheit. On a baking sheet, toss trimmed asparagus with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Roast for 10-12 minutes, or until tender-crisp.
In a medium saucepan, combine long-grain white rice, chicken broth, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Stir in dried thyme.
While rice cooks, pat cod fillets dry and season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add cod fillets and sear for 3-4 minutes per side, until golden brown and cooked through and flaky.
Remove cod from the skillet. Reduce heat to medium. Add unsalted butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in fresh chopped parsley and fresh lemon juice.
Spoon the lemon-herb butter sauce over the cooked cod fillets. Fluff the lemon-herb rice with a fork and serve alongside the cod and roasted asparagus.

Notes

For a richer flavor, you can add a pinch of lemon zest to the rice.

Nutrition (per serving)

Calories: 480
Protein: 41.5 g
Carbohydrates: 45.2 g
Fat: 15.5 g
Fiber: 3.8 g
Sodium: 750 mg
Saturated Fat: 5.2 g
Sugar: 2.5 g
Cholesterol: 95 mg