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Baked Lemon Herb Cod with Rice Pilaf Recipe
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.