Lemon Butter Baked Cod with Asparagus and Herbed Rice
20min
35min
5
420
Chef's Note
For the best flavor, look for thicker cod fillets (about 1-1.5 inches thick) as they're less likely to dry out during baking. If cod isn't available, substitute with another mild white fish like haddock or halibut. The key to perfectly cooked asparagus is to choose spears of similar thickness so they cook evenly.
Tags
Ingredients
2 pounds cod fillets
2 bunches fresh asparagus
2 cups basmati rice
6 tablespoons unsalted butter
2 whole lemons
1/4 cup fresh parsley
2 tablespoons fresh dill
1 tablespoon fresh thyme
4 cloves garlic
1/4 cup white wine
4 cups chicken broth
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 medium shallot
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse 2 cups of basmati rice under cold water until the water runs clear. Drain well.
- 3
Finely mince 1 shallot and 2 cloves of garlic. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until translucent.
- 4
Add the minced garlic to the saucepan and cook for 30 seconds until fragrant.
- 5
Add the rinsed rice to the saucepan and stir to coat with oil. Cook for 1-2 minutes, stirring occasionally.
- 6
Pour in 4 cups of chicken broth, 1/2 teaspoon of salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 7
While the rice cooks, prepare the cod. Pat 2 pounds of cod fillets dry with paper towels and season both sides with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika.
- 8
Mince 2 cloves of garlic and zest 1 lemon. In a small bowl, combine 4 tablespoons of softened butter with the minced garlic, lemon zest, 1 tablespoon of fresh thyme, and 1 tablespoon of chopped fresh parsley.
- 9
Place the seasoned cod fillets in a lightly oiled baking dish. Spread the lemon-herb butter mixture evenly over the top of each fillet.
- 10
Slice the zested lemon and place slices on top of the fish. Pour 1/4 cup of white wine around (not on top of) the fish.
- 11
Trim the woody ends from 2 bunches of asparagus. Place the asparagus in a single layer on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat.
- 12
Place both the fish and asparagus in the preheated oven. Bake the cod for 12-15 minutes until it flakes easily with a fork. Roast the asparagus for 10-12 minutes until tender but still crisp.
- 13
While everything bakes, finely chop 1/4 cup of fresh parsley and 2 tablespoons of fresh dill.
- 14
When the rice is done, fluff with a fork and stir in the chopped herbs, juice from 1 lemon, and 2 tablespoons of butter. Season with additional salt and pepper to taste.
- 15
Serve the baked cod over a bed of herbed rice with roasted asparagus on the side.
Nutrition Information (per serving)
420
35g
38g
15g
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