Name: Pan seared cod with rice
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2/3 cup jasmine rice; 1 cup water; 1 tsp salt; 13 oz Atlantic cod fillets, patted dry; 1 1/2 tbsp olive oil; 1/2 tsp black pepper; 9 oz broccoli florets, cut into bite-size pieces; 2 cloves garlic, minced; 1 tbsp lemon juice

Ingredients

9 items

⅔ cup jasmine rice
1 cup water
1 tsp salt
13 oz Atlantic cod fillets, patted dry
1½ tbsp olive oil
½ tsp black pepper
9 oz broccoli florets, cut into bite-size pieces
2 cloves garlic, minced
1 tbsp lemon juice

Instructions

Prep 20 min · Cook 15 min

Combine rice, water, and a pinch of the salt in a small pot. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered until serving. Done when water is absorbed and rice is tender.
While the rice simmers, place the broccoli in the skillet with a splash of water and a pinch of salt. Cover and cook over medium-high heat for 5 minutes until tender-bright green. Drain any remaining water and set the broccoli aside. Done when tender and bright green.
Season the cod fillets with salt and black pepper. In the same skillet, heat two-thirds of the oil over medium-high heat. Add the cod and cook for 4 minutes, flip carefully, and cook for 3 minutes more until the fish is opaque and flakes easily. Done when flakes easily, 145°F.
Remove the cod from the pan. Add the remaining oil and the garlic. Cook for 1 minute until fragrant. Return the broccoli to the pan and toss with the garlic oil and lemon juice for 1 minute to coat.

Nutrition

Ingredients

Instructions

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