Mediterranean Lemon Garlic Rice & Cod Bowl
Pan-seared cod in lemon herb butter with capers and tomatoes over garlic brown rice.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
Cod is mild and flakes into large, moist pieces, so it needs a strong supporting cast: garlic in the rice, capers for brine, and a lemon butter spooned over at the end.
Why this recipe works
Cooking the rice in broth with garlic seasons it all the way through. Basting the cod with butter finishes it gently so it stays moist.
Ingredient notes
Thicker cod loins cook more evenly than thin tail pieces. Fresh cod should smell clean and like the sea, not fishy.
Common mistakes
- Moving the fish before it releases from the pan.
- Overcooking cod, which turns it dry and chalky.
What to serve with it
A green salad or steamed green beans.
Meal prep
Fish is best fresh; leftovers keep 2 days.
More bowls like this
Cooking tips
Pat the cod very dry for a golden sear. Use a thin, flexible spatula to turn the fish.
Swaps and variations
Use halibut or haddock. Use olive oil instead of butter for dairy-free.
Storing and reheating
Refrigerate within 2 hours for up to 2 days. Reheat gently or eat cold.
Recipe
Mediterranean Lemon Garlic Rice & Cod Bowl
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Makes
- 4 bowls
Ingredients
You’ll need: large nonstick skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice with the broth and half the garlic: bring to a boil, cover and simmer on low 40 to 45 minutes, rest 10 minutes.
-
Season the cod with the salt. Heat the olive oil in a nonstick skillet over medium-high heat and cook the cod 3 to 4 minutes, until golden underneath.
-
Turn carefully, add the butter and remaining garlic and cook 2 to 3 minutes, spooning the butter over the fish, until it flakes easily and reaches 145°F (63°C).
-
Transfer the cod to a plate. Add the capers, lemon zest and juice to the pan, swirl 30 seconds and stir in the parsley.
-
Divide the rice and tomatoes among 4 bowls, add the cod and spoon over the lemon caper butter.
Questions
How do I know cod is cooked?
It turns opaque and flakes easily with a fork, at 145°F (63°C).
Can I use frozen cod?
Yes. Thaw overnight in the fridge and pat very dry.
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