Baked Lemon Herb Cod with Rice Pilaf Recipe

Ash Tyrrell

Baked Lemon Herb Cod with Rice Pilaf Recipe

I’ve always loved light, flavorful dinners that don’t leave the kitchen a mess, and this Baked Lemon Herb Cod with Rice Pilaf is exactly that. The first time I made it, the aroma of lemon and fresh herbs filling my kitchen was irresistible.

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Prep Time 15

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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.

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.