Pan-Seared Cod with Jasmine Rice and Pickle Butter Sauce
Flaky cod with a lemony pickle-butter pan sauce over fluffy jasmine rice.
Total
30 min
Prep
10 min
Cook
20 min
Serves
2
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Recipe serves 2
Ingredients
- 2 (about 150g each) cod fillets
- 3/4 cup Jasmine Rice
- 3 tbsp butter
- 1/4 cup, finely chopped Mixed Pickles
- 1 tsp Fish grill seasoning
- 1 tbsp Brown rice vinegar
- 1 cup Frozen vegetables
- 2 tbsp, chopped Parsley
- 1/4 tsp black pepper
- 1 tbsp Rapeseed oil
Instructions
- 1
Cook jasmine rice according to package directions.
- 2
Steam or microwave frozen vegetables for 4 minutes.
- 3
Pat cod dry, season with fish grill seasoning and pepper.
- 4
Heat oil in a skillet, sear cod 3-4 minutes per side until golden and flaky. Remove.
- 5
Add butter, chopped pickles, and vinegar to the pan; swirl 1-2 minutes into a sauce.
- 6
Plate rice, top with cod and sauce, serve with vegetables and parsley.
Nutrition per serving
Calories
510
26% of a 2,000 kcal day
| Protein | 38 g |
| Carbohydrate | 52 g |
| Fat | 16 g |
| Fiber | 4 g |
| Sugar | 3 g |
| Sodium | 680 mg |
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