Pan-Grilled Cod with Jasmine Rice and Herb Butter
Cod fillets seasoned with fish grill seasoning, served over fluffy jasmine rice with a mixed-herb butter and quick carrot side.
Total
40 min
Prep
15 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 2 (about 300 g) g cod fillets
- 2 tsp Fish grill seasoning
- 1 cup Jasmine Rice
- 2, sliced carrots
- 2 tbsp butter
- 1 tsp Mixed herbs
- 1/2, juiced lemon(optional)
- 2 tbsp, chopped Parsley(optional)
Instructions
- 1
Cook jasmine rice in 2 cups salted water for 12 minutes, then rest covered off heat.
- 2
Meanwhile, steam or sauté carrot slices until tender, about 8 minutes.
- 3
Pat cod dry and rub with fish grill seasoning.
- 4
Melt butter with mixed herbs and lemon juice to make herb butter.
- 5
Sear cod in a hot oiled pan 3-4 minutes per side until flaky, basting with herb butter.
- 6
Serve cod over rice with carrots, drizzled with remaining herb butter and parsley.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 52 g |
| Fat | 14 g |
| Fiber | 4 g |
| Sugar | 4 g |
| Sodium | 540 mg |
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