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Dinner Β· Lunch Β· Fish

Lemon Cod with Rice and Asparagus

Mild white fish and asparagus roasted on one pan while the rice cooks. The simplest fish plate there is.

⏱ 40 min (10 min prep, 25 min cooking, 5 min waiting) 🍽 Serves 4 · 1 fillet, 1 cup of rice and a quarter of the asparagus budgetkid friendlymake aheadfreezer friendlyleftovers gluten free

One of our simple plates: kids’ portions and batch-cooking a week β†’

πŸ“… Add to my plan

ContainsMilk, Fish. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Rice

  • 1β…“ cup Long-grain white rice
  • 2β…” cup Water

  • Cod and asparagus

  • 4 fillet Cod fillets, about 6 oz each, thawed if frozen
  • 1 lb Asparagus, woody ends snapped off
  • 2 tbsp Olive oil
  • 1 tbsp Butter, salted, melted
  • 2 clove Garlic, minced
  • 1 Lemon, half juiced, half cut in wedges
  • ΒΎ tsp Table salt
  • ΒΌ tsp Ground black pepper (to taste)
  • 1 tbsp Fresh parsley, chopped (optional)

Make it yourself

Make the butter yourself β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: medium saucepan with a lid, rimmed baking sheet, parchment or foil, food thermometer.

  1. Rinse the rice in a strainer. Bring it to a boil with the water and ΒΌ teaspoon of the salt, cover, turn the heat to low and cook 18 minutes. Turn off the heat and let it stand, covered, 5 minutes, then fluff it with a fork.
  2. Heat the oven to 425Β°F. Line a baking sheet with parchment or foil.
  3. Toss the asparagus with 1 tablespoon of the oil and a pinch of salt and spread it on one side of the pan. Roast 5 minutes.
  4. Pat the cod dry and set it on the other side of the pan. Mix the butter, the rest of the oil, the garlic and the lemon juice and spoon it over the fish. Sprinkle the fish with the rest of the salt and the pepper.
  5. Roast 10 to 12 minutes, until the fish flakes easily with a fork and the thickest part reads 145Β°F on a food thermometer.
  6. Divide the rice, cod and asparagus among 4 plates. Add a lemon wedge and parsley.

🌑 Safe temperaturesFish 145°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCook the rice up to 3 days ahead. Batch-cook: cool the cooked food in shallow containers and refrigerate it within 2 hours. Eat it within 3 to 4 days, or freeze it. Reheat to 165Β°F (USDA).
❄️ FreezerCooked rice and cooked cod each freeze up to 3 months; thaw in the refrigerator and reheat to 165Β°F.
β†Ί LeftoversPack a plate for lunch: refrigerate within 2 hours, eat within 3 to 4 days, and reheat to 165Β°F (USDA).
πŸ§’ With kidsA kids’ plate is about half of an adult’s: half a fillet, Β½ cup of rice and a few spears. Check the fish for bones and flake it; cut asparagus into short pieces for little ones.
Dairy-free swapUse 1 more tablespoon of olive oil instead of butter.
Other fish swapAny mild white fish works: haddock, pollock, tilapia or halibut. Thin fillets cook faster.

Goes well with

πŸ₯¬ Simple Green Salad

Good to know

Brown vs. white rice Cooking Fats Compared Salted vs. unsalted butter Table salt vs. kosher salt vs. sea salt Fresh vs. dried herbs Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.