Golden Baked Cod Nuggets with Buttered Peas

Rinse 1 cup of uncooked long-grain white rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, 2 cups of water, and 1/2 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in 1 tablespoon of unsalted butter.

While the rice cooks, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and lightly grease it with 1 tablespoon of olive oil.

Pat dry 1.25 pounds of raw cod fillets thoroughly with paper towels to ensure the breading sticks. Cut the cod into bite-sized, 1.5-inch nugget shapes. Season the nuggets evenly with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

Set up a three-bowl breading station. In the first bowl, combine 1/2 cup of all-purpose flour, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder. In the second bowl, whisk 2 large eggs with 1 tablespoon of water. In the third bowl, add 1 cup of panko breadcrumbs.

Dredge each cod nugget first in the seasoned flour, shaking off any excess. Next, dip the nugget into the beaten egg mixture until fully coated, and finally, roll it in the panko breadcrumbs, pressing gently so the breading adheres. Place the breaded nuggets onto the prepared baking sheet.

Drizzle or spray the tops of the breaded nuggets with 1 tablespoon of olive oil to help them brown. Bake in the preheated oven for 12 to 15 minutes, flipping the nuggets halfway through, until the crust is golden-brown and crispy and the cod flakes easily with a fork.

While the nuggets are baking, prepare the peas. In a small saucepan, bring 1/2 cup of water to a boil. Add 1.5 cups of raw green peas and a pinch of salt. Cover and simmer for 3 to 4 minutes until the peas are tender and bright green. Drain any excess water, then toss the warm peas with the remaining 1 tablespoon of unsalted butter.

Cut 1 whole lemon into wedges. Serve the hot, crispy cod nuggets alongside the buttered peas and warm white rice, with lemon wedges on the side for squeezing.