Baked Lemon Herb Cod with Rice Pilaf Recipe

Baked Lemon Herb Cod with Rice Pilaf Recipe: A Simple, Elegant Dinner

I just made this Baked Lemon Herb Cod with Rice Pilaf, and my family absolutely loved it. The fish was so tender and flaky, and the bright, fresh flavors from the lemon and herbs made it feel like a gourmet meal.

It was surprisingly simple to put together, making it an instant favorite in my house. If you enjoy this, you should also explore our guide to the Fresh Spring Rolls with Shrimp Recipe for another creative dinner idea.

What You’ll Need for This Dish

The beauty of this recipe is its reliance on simple, fresh ingredients that come together to create something truly special. Using high-quality components will make all the difference in the final taste and texture.

• 4 cod fillets (about 6 ounces each) – Fresh cod is best, as it will give you that perfect flaky texture. If using frozen, make sure to thaw it completely and pat it dry.
• 2 tablespoons olive oil – A good quality extra virgin olive oil adds a lovely, subtle flavor.
• 2 tablespoons fresh lemon juice – Freshly squeezed juice provides a much brighter, more vibrant flavor than the bottled kind.
• 1 teaspoon lemon zest – Don’t skip the zest! It contains essential oils that pack a powerful lemon punch.
• 2 cloves garlic, minced – Freshly minced garlic is always superior for a robust, aromatic taste.
• 1 teaspoon dried dill – This herb pairs beautifully with fish, offering a slightly sweet, anise-like flavor.
• 1 teaspoon dried thyme – Thyme adds a subtle, earthy note that complements the other herbs.
• Salt and pepper to taste – Season generously to bring all the flavors together.
• 1 cup long-grain rice – Long-grain rice, like basmati or jasmine, cooks up fluffy and separate, perfect for pilaf.
• 2 cups chicken or vegetable broth – Using broth instead of water adds a significant layer of savory flavor to the rice.
• 1 small onion, finely chopped – This provides a sweet, aromatic base for the pilaf.
• 1/4 cup slivered almonds (optional) – For a bit of crunch and nutty flavor. Toast them lightly for an even better taste.
• 2 tablespoons fresh parsley, chopped – Used as a garnish, it adds a fresh, clean finish.

Note: The ingredient quantities provided will serve four people.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

• Baking Dish: To bake the cod fillets evenly in the oven.
• Small Bowl: For whisking together the marinade ingredients.
• Medium Saucepan with Lid: Essential for cooking the rice pilaf perfectly.
• Whisk & Fork: For mixing the marinade and fluffing the cooked rice.
• Cutting Board & Knife: For chopping the onion, garlic, and fresh parsley.

How to Make Baked Lemon Herb Cod with Rice Pilaf

This recipe is broken down into simple steps to guide you from preparation to serving. By preparing the marinade while the oven preheats and cooking the rice as the fish bakes, you can create an elegant meal in under an hour. It’s a seamless process that delivers impressive results with minimal stress, making it perfect for a weeknight dinner or when hosting guests.

Step 1: Prepare the Fish and Marinade

First, preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the cod fillets in a single layer. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried dill, thyme, salt, and pepper. This creates a zesty and aromatic marinade that will infuse the fish with incredible flavor.

Step 2: Marinate the Cod

Place the cod fillets into your prepared baking dish. Brush the marinade generously over all sides of each fillet, making sure they are well-coated. Let the fish sit and marinate for about 10 minutes. This short time is just enough for the delicate cod to absorb the bright, herby flavors without becoming mushy from the citrus.

Step 3: Start the Rice Pilaf

While the cod marinates, begin the rice pilaf. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. This step builds the foundational flavor of your pilaf, so don’t rush it. The sweet aroma of cooking onions is the start of something delicious.

Step 4: Toast and Cook the Rice

Add the long-grain rice to the saucepan with the onions. Stir constantly for about two minutes, allowing the rice grains to toast lightly. This nutty aroma is a sign you’re doing it right! Pour in the chicken or vegetable broth, bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes.

Step 5: Bake the Cod

As the rice is simmering, place the baking dish with the marinated cod into the preheated oven. Bake for 12-15 minutes. The cooking time will depend on the thickness of your fillets. You’ll know the fish is done when it is opaque all the way through and flakes easily when gently prodded with a fork.

Step 6: Finish and Serve

Once cooked, remove the cod from the oven and let it rest for a few minutes. When the rice is done, turn off the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the optional slivered almonds. To serve, plate a generous portion of the rice pilaf and top it with a beautiful lemon herb cod fillet. Garnish with fresh parsley.

Additional Tips for Making this Recipe Better

After making this a few times, I’ve picked up some tricks to make it even more spectacular.

• I always use fresh herbs when I have them on hand. If you’re substituting fresh for dried, use three times the amount (e.g., 1 tablespoon of fresh dill instead of 1 teaspoon dried).
• Toasting the slivered almonds in a dry pan for a few minutes before adding them to the rice really deepens their nutty flavor and makes them extra crunchy.
• I find that patting the cod fillets completely dry with a paper towel before applying the marinade helps the oil and herbs adhere better.
• Don’t be afraid to add other vegetables to the rice pilaf. I’ve thrown in frozen peas during the last few minutes of simmering for a pop of color and sweetness.

Variations to Try

This recipe is wonderfully versatile. You can easily adapt it to suit your tastes or what you have available. For more delicious meal ideas, you can also explore our collection of dinner recipes.

• Different Fish: Haddock, tilapia, or halibut are excellent substitutes for cod. Just adjust the baking time based on the thickness of the fillets.
• Herb Variations: Feel free to swap the dill and thyme for rosemary, basil, or oregano. A mix of fresh herbs always works well.
• Gluten-Free: The recipe is naturally gluten-free if you use certified gluten-free broth. You could also substitute the rice with quinoa for an extra protein boost.
• Add Some Spice: For a little kick, add a pinch of red pepper flakes to the marinade.

How to Serve Baked Lemon Herb Cod with Rice Pilaf

Presentation can turn a simple meal into a memorable experience.

• Serve the cod over a bed of the rice pilaf and garnish with extra fresh parsley and a few fresh lemon wedges on the side for squeezing.
• For a complete meal, pair it with a side of steamed green beans, roasted asparagus, or a simple green salad with a light vinaigrette.
• For dessert, a light and refreshing option like our Tropical Mojito Mocktail would be a perfect finish to this meal.

Calories Count

Here is an approximate nutritional breakdown for one serving of this dish.

• Servings: 4
• Calories per serving: Approximately 400-450 calories
• Protein: ~35g
• Carbohydrates: ~30g
• Fat: ~15g

How to Store

Proper storage will keep your leftovers tasting fresh.

• Storing: Store any leftover cod and rice pilaf in an airtight container in the refrigerator for up to 2 days.
• Freezing: The rice pilaf freezes well for up to one month. The fish can be frozen, but its texture may become slightly softer upon reheating.
• Reheating: Gently reheat in the microwave or in a covered dish in the oven at 350°F until warmed through. Add a splash of broth or water to the rice to prevent it from drying out.

Why You’ll Love This Recipe

You are going to want to add this dish to your regular meal rotation for so many reasons.

• Quick and Easy: It’s an elegant meal that comes together in under an hour, making it perfect for busy weeknights.
• Healthy and Delicious: Packed with lean protein and fresh flavors, it’s a meal you can feel good about eating.
• Minimal Cleanup: The main components are cooked in just one baking dish and one saucepan.
• Impressive for Guests: It looks and tastes like a gourmet dish from a fancy restaurant, but it’s secretly simple to make.

More About This Recipe

The key to a perfect rice pilaf is to avoid lifting the lid while it’s simmering. This keeps the steam trapped inside, allowing the rice to cook evenly and absorb all the flavorful broth.

After the 15-minute simmer, let the rice rest off the heat, still covered, for about 5 minutes. This final step allows the grains to firm up and ensures a fluffy, non-sticky result.

When you finally fluff it with a fork, you’ll see perfectly cooked, separate grains ready to serve. This simple technique is the secret to getting restaurant-quality rice at home.

Ben Carraoli

Baked Lemon Herb Cod with Rice Pilaf Recipe

I just made this Baked Lemon Herb Cod with Rice Pilaf, and my family absolutely loved it. The fish was so tender and flaky, and the bright, fresh flavors from the lemon and herbs made it feel like a gourmet meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Dinner

Calories: 350

Ingredients Method

Ingredients

  

• 4 cod fillets about 6 ounces each – Fresh cod is best, as it will give you that perfect flaky texture. If using frozen, make sure to thaw it completely and pat it dry.
• 2 tablespoons olive oil – A good quality extra virgin olive oil adds a lovely subtle flavor.
• 2 tablespoons fresh lemon juice – Freshly squeezed juice provides a much brighter more vibrant flavor than the bottled kind.
• 1 teaspoon lemon zest – Don’t skip the zest! It contains essential oils that pack a powerful lemon punch.
• 2 cloves garlic minced – Freshly minced garlic is always superior for a robust, aromatic taste.
• 1 teaspoon dried dill – This herb pairs beautifully with fish offering a slightly sweet, anise-like flavor.
• 1 teaspoon dried thyme – Thyme adds a subtle earthy note that complements the other herbs.
• Salt and pepper to taste – Season generously to bring all the flavors together.
• 1 cup long-grain rice – Long-grain rice like basmati or jasmine, cooks up fluffy and separate, perfect for pilaf.
• 2 cups chicken or vegetable broth – Using broth instead of water adds a significant layer of savory flavor to the rice.
• 1 small onion finely chopped – This provides a sweet, aromatic base for the pilaf.
• 1/4 cup slivered almonds optional – For a bit of crunch and nutty flavor. Toast them lightly for an even better taste.
• 2 tablespoons fresh parsley chopped – Used as a garnish, it adds a fresh, clean finish.

Method

 

1. First, preheat your oven to 400°F (200°C) and lightly grease a baking dish large enough to hold the cod fillets in a single layer. In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried dill, thyme, salt, and pepper. This creates a zesty and aromatic marinade that will infuse the fish with incredible flavor.
2. Place the cod fillets into your prepared baking dish. Brush the marinade generously over all sides of each fillet, making sure they are well-coated. Let the fish sit and marinate for about 10 minutes. This short time is just enough for the delicate cod to absorb the bright, herby flavors without becoming mushy from the citrus.
3. While the cod marinates, begin the rice pilaf. Heat a drizzle of olive oil in a medium saucepan over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent. This step builds the foundational flavor of your pilaf, so don’t rush it. The sweet aroma of cooking onions is the start of something delicious.
4. Add the long-grain rice to the saucepan with the onions. Stir constantly for about two minutes, allowing the rice grains to toast lightly. This nutty aroma is a sign you’re doing it right! Pour in the chicken or vegetable broth, bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes.
5. As the rice is simmering, place the baking dish with the marinated cod into the preheated oven. Bake for 12-15 minutes. The cooking time will depend on the thickness of your fillets. You’ll know the fish is done when it is opaque all the way through and flakes easily when gently prodded with a fork.
6. Once cooked, remove the cod from the oven and let it rest for a few minutes. When the rice is done, turn off the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the optional slivered almonds. To serve, plate a generous portion of the rice pilaf and top it with a beautiful lemon herb cod fillet. Garnish with fresh parsley.