Coriander Cod With Carrot Pilaf
This dish is a beautiful combination of succulent, flaky cod fillets, zesty lemon, and aromatic coriander, all grilled to perfection. Served atop a bed of fluffy basmati rice infused with the warm flavors of cumin and sweet carrots, this meal is both vibrant and satisfying. Each bite is a harmonious marriage of fresh ingredients and bold spices, making it a delightful dish to enjoy any day of the week.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 4 skinless cod fillets, about 175g/6oz each
- 2 tbsp chopped coriander
- zest and juice 1 lemon
- 1 onion , chopped
- 2 tsp cumin seeds
- 2 large carrots , grated
- 200g basmati rice
- 600ml vegetable stock
Instructions
- Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more of the oil. Season with salt and pepper, then grill for 10-12 mins until the fish flakes easily.
- Meanwhile, heat the remaining oil in a pan. Add the onion and cumin and fry for a few mins. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto 4 warm plates, top with cod and pour over the pan juices.
Cook Time
15M
Prep Time
PT8M
Yield
Serves 4
Nutrition
- Calories: 305 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 14 grams protein
- Sodium Content: 0.31 milligram of sodium
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