Baked Cod with Fluffy Rice

Baked Cod and Fluffy Rice is a wonderfully light and satisfying meal that combines perfectly flaky oven-baked cod with delicately seasoned, aromatic rice. Fresh tomato slices and chopped chives add colour, freshness and a gentle burst of flavour to complete the dish. Ideal for both family dinners and relaxed entertaining, this recipe delivers impressive results with very little effort.

Baked Co with Fluffy Rice Recipe - TheRecipe.Website

Prep Time 15

Cook Time 30

Total Time 45

Servings Portions

Ingredients

Cod:

4 medium cod fillets approximately 170–200g each
2 tbsp olive oil
2 cloves garlic finely minced
1 tsp lemon zest
1 tbsp lemon juice
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried parsley
1 tbsp butter cut into small pieces

Fluffy Rice:

300 g long-grain rice
600 ml vegetable stock or chicken
1 tbsp butter
1 tbsp olive oil
1 small shallot finely diced
1 clove garlic finely minced
1 leaf bay
¼ tsp ground white pepper
½ tsp salt
½ tsp onion powder

Side:

2 large ripe tomatoes sliced
2 tbsp fresh chives finely chopped
1 large Lemon wedges

Instructions

Preheat the oven to 190°C (170°C fan) / 375°F / Gas Mark 5.
Pat the cod fillets dry using kitchen paper. Arrange them in a lightly oiled baking dish, leaving a little space between each fillet.
4 medium cod fillets
Mix together the olive oil, garlic, lemon zest, lemon juice, parsley, salt and black pepper. Spoon the mixture evenly over the cod before placing small pieces of butter on top of each fillet.
2 tbsp olive oil, 2 cloves garlic, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried parsley, 1 tbsp butter
Cover the baking dish tightly with aluminium foil, sealing the edges well. This traps the steam and keeps the fish beautifully moist.
Bake for 18–22 minutes, depending on the thickness of the fillets. The cod is ready when it flakes easily with a fork and is opaque throughout.
While the fish cooks, rinse the rice under cold water until the water runs clear.
Heat the butter and olive oil in a saucepan over a medium heat. Add the shallot and cook gently for 3–4 minutes until softened but not coloured. Stir in the garlic and cook for another 30 seconds.
1 tbsp butter, 1 tbsp olive oil, 1 small shallot, 1 clove garlic
Add the rice, stirring for 1 minute so each grain becomes lightly coated.
300 g long-grain rice
Pour in the stock and add the bay leaf, salt, white pepper and onion powder. Stir once before bringing to a gentle boil.
600 ml vegetable stock, 1 leaf bay, ¼ tsp ground white pepper, ½ tsp onion powder, ½ tsp salt
Reduce the heat to low, cover with a tight-fitting lid and cook for 15 minutes without lifting the lid.
Remove the saucepan from the heat and leave it covered for 10 minutes. Afterwards, discard the bay leaf and gently fluff the rice using a fork.
Arrange a generous serving of rice onto each plate before carefully placing a baked cod fillet alongside it. Add sliced tomatoes to the side, sprinkle over the chopped chives and serve immediately with fresh lemon wedges.
2 large ripe tomatoes, 2 tbsp fresh chives, 1 large Lemon

Equipment

Notes

A Few Tips:

Fresh cod produces the best texture, although good-quality frozen cod works equally well once fully thawed.

Keep the foil tightly sealed throughout baking to retain moisture and create perfectly flaky fish.

Resting the rice after cooking helps every grain become light and fluffy.

Fresh chives add colour and a delicate onion flavour without overpowering the fish.

Warm the serving plates before plating to help keep the meal hot for longer.

Suggested Side Dishes:

Steamed green beans

Buttered garden peas

Tenderstem broccoli

Roasted asparagus

Mixed leaf salad with lemon vinaigrette

Suggested Drinks:

Sauvignon Blanc
Pinot Grigio
Light Chardonnay
Sparkling water with lemon
Elderflower cordial

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheating:

Reheat the cod gently in a covered ovenproof dish at 160°C until warmed through. Reheat the rice in the microwave with a splash of water or stock, stirring halfway through.

Nutrition