I’ve always loved light, flavorful dinners that don’t leave the kitchen a mess, and this Baked Lemon Herb Cod with Rice Pilaf Recipe is exactly that. The first time I made it, the aroma of lemon and fresh herbs filling my kitchen was irresistible. It’s a dish that feels fancy but is surprisingly simple to prepare.
I enjoy how tender the cod turns out while the rice pilaf soaks up all the zesty flavors. If you enjoy easy desserts afterward, you can also enjoy similar treats like Easy Turtle Brownies Recipe. Trust me, once you try it, it will become a weeknight favorite in your house too.
Ingredients
Here’s everything you need to make this dish shine. I like to stick to fresh ingredients whenever possible for the best flavor.
- 4 cod fillets (about 6 ounces each) – I recommend fresh cod if available; it stays tender and flakes perfectly.
- 2 tablespoons olive oil – Adds richness and helps the herbs stick to the fish.
- 2 cloves garlic, minced – Fresh garlic is key; pre-minced jars just don’t have the same punch.
- Juice of 1 lemon – Provides bright acidity to balance the richness of the cod.
- Zest of 1 lemon – Gives an extra lemony aroma without making it sour.
- 1 teaspoon dried thyme – Thyme complements cod without overpowering it.
- 1 teaspoon dried parsley – For a subtle herbaceous note.
- Salt and pepper, to taste – I always season generously; it brings out the natural flavor of the fish.
- 1 cup long-grain white rice – For a fluffy rice pilaf, rinse the rice to remove excess starch.
- 2 cups low-sodium chicken or vegetable broth – This gives the rice more flavor than plain water.
- 1 small onion, finely chopped – Adds sweetness and depth to the pilaf.
- 1 carrot, diced small – Provides color and a slight crunch.
- 1 celery stalk, diced – Balances the sweetness of the carrot and onion.
- 2 tablespoons butter – I like using unsalted butter so I can control the salt level.
Note: This recipe serves 4 people.
Variations
I love customizing this recipe depending on what’s in my pantry or dietary needs:
- Swap the cod for haddock or tilapia if you prefer a milder fish.
- Use coconut oil instead of butter for a dairy-free version.
- Add a pinch of smoked paprika or chili flakes for a subtle kick.
- Replace white rice with quinoa or cauliflower rice for a lower-carb option.
- Stir in fresh dill or basil at the end to elevate the herbal flavor. You can also pair the meal with Rajas Con Crema Recipe for a flavorful side dish experience.
Cooking Time
Here’s a quick overview of how long it will take from start to finish:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
Having the right tools makes cooking so much easier:
- Baking dish – To cook the cod evenly in the oven.
- Medium saucepan – For making the rice pilaf.
- Sharp knife – Essential for chopping vegetables finely.
- Zester or grater – For lemon zest.
- Spoon or spatula – For stirring rice and mixing herbs.
How to Make Baked Lemon Herb Cod with Rice Pilaf
Prepare the Cod
I like to start by preheating the oven to 400°F (200°C). While it warms up, I pat the cod fillets dry to ensure they bake nicely. Then, I drizzle olive oil over the fish and sprinkle the garlic, lemon juice, zest, thyme, parsley, salt, and pepper evenly.
Make the Rice Pilaf
While the cod marinates, I cook the rice. I sauté onion, carrot, and celery in butter until soft, which brings out their natural sweetness. Then I add the rice, stir to coat it with the butter, and pour in the broth. Cover and simmer until the rice is tender.
Bake the Cod
I place the fillets in the baking dish and bake them for about 12-15 minutes. You want the fish to flake easily with a fork but still remain moist. The aroma while baking is incredible; it makes me even more excited to eat!
Combine and Serve
Once the cod is ready, I spoon the rice pilaf onto plates and top it with the fillets. I like to drizzle a little extra lemon juice over the fish for a fresh finish. A sprinkle of chopped parsley makes it look restaurant-ready.
Additional Tips for Making this Recipe Better
From my experience, these little touches make a big difference:
- I always let the cod sit with the herbs and lemon juice for at least 10 minutes before baking; it enhances the flavor.
- I use homemade or low-sodium broth for the rice pilaf to control the saltiness.
- I stir the rice gently halfway through cooking to prevent sticking.
- I sometimes add a splash of white wine to the rice for extra depth.
How to Serve Baked Lemon Herb Cod with Rice Pilaf
I like to keep serving simple but elegant:
- Spoon rice onto the center of each plate, then place cod on top.
- Garnish with a thin lemon slice and a sprinkle of fresh parsley.
- Serve alongside a crisp green salad or roasted vegetables for a balanced meal.
Nutritional Information
Here’s a quick look at what you’re getting per serving:
- Calories: ~350
- Protein: 28g – Cod is high in lean protein, perfect for a healthy diet.
- Carbohydrates: 35g – Mostly from the rice, providing slow-release energy.
- Fat: 12g – From olive oil and butter, giving richness without being heavy.
Make Ahead and Storage
Storing
I keep leftover cod and rice in an airtight container in the fridge. It stays fresh for up to 2 days.
Freezing
You can freeze cooked cod and rice separately. Fish for up to 1 month and rice for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
I reheat in the oven at 350°F for 10-15 minutes to avoid drying out the fish. For rice, a quick microwave session works fine, just cover it to keep moisture.
Why You’ll Love This Recipe
Here’s why this dish has become a favorite in my kitchen:
- It’s incredibly easy to make – Minimal prep, and everything cooks in under 40 minutes.
- Flavor-packed – Lemon and herbs brighten up the cod while the rice absorbs all the juices.
- Versatile – Works with different fish, grains, or even dietary substitutions.
- Healthy – Lean protein, nutrient-rich veggies, and controlled fats make it a nutritious choice.
- Impressive presentation – Feels like a fancy meal without extra effort.
Baked Lemon Herb Cod with Rice Pilaf Recipe
Ingredients
Method
- I like to start by preheating the oven to 400°F (200°C). While it warms up, I pat the cod fillets dry to ensure they bake nicely. Then, I drizzle olive oil over the fish and sprinkle the garlic, lemon juice, zest, thyme, parsley, salt, and pepper evenly.
- While the cod marinates, I cook the rice. I sauté onion, carrot, and celery in butter until soft, which brings out their natural sweetness. Then I add the rice, stir to coat it with the butter, and pour in the broth. Cover and simmer until the rice is tender.
- I place the fillets in the baking dish and bake them for about 12-15 minutes. You want the fish to flake easily with a fork but still remain moist. The aroma while baking is incredible; it makes me even more excited to eat!
- Once the cod is ready, I spoon the rice pilaf onto plates and top it with the fillets. I like to drizzle a little extra lemon juice over the fish for a fresh finish. A sprinkle of chopped parsley makes it look restaurant-ready.
Notes
- I always let the cod sit with the herbs and lemon juice for at least 10 minutes before baking; it enhances the flavor.
- I use homemade or low-sodium broth for the rice pilaf to control the saltiness.
- I stir the rice gently halfway through cooking to prevent sticking.
- I sometimes add a splash of white wine to the rice for extra depth.
