Coriander cod with carrot pilaff

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Good Food

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1. 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.
2. 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.

Increase your veg count

Add a handful of any of the following to the rice: broad beans, peas, grated courgette, shredded leeks, sweetcorn or some chopped red pepper.

Per serving

305 kcalories, protein 14g, carbohydrate 50g, fat 7 g, saturated fat 1g, fibre 3g, salt 0.31 g

Latest comments and suggestions

• Debbie

  15 January 2008

  Debbie rated and commented on this recipe

  

  Absolutely delicious - will make again and again. I stirred baby spinach through the pilaff just before end of cooking to add even more goodness.

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• Mark

  15 January 2008

  Mark rated and commented on this recipe

  

  Just made this tonight and it is Absolutely delicous, lots of flavours. Highly recommended

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• Kirstie

  17 January 2008

  Kirstie commented on this recipe

  The whole recipe was very good and the rice in particular was really nice cooked like this (the kids demolished it). I would do the rice again as a side dish with meat and other fish.

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• Kirstie

  17 January 2008

  Kirstie rated and commented on this recipe

  

  Sorry - missed the rating off.

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• lilyhoy

  20 January 2008

  lilyhoy rated and commented on this recipe

  

  Can only agree with other comments made it our meal for last night and used the excess rice in a meal to-day with meat very tasty

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• Katiekoo

  05 February 2008

  Katiekoo rated this recipe

  

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• villan

  10 February 2008

  villan rated and commented on this recipe

  

  Very Nice and easy to Make!

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• aliinmegeve

  14 February 2008

  aliinmegeve commented on this recipe

  The fish was delicous, the rice was yummy and fluffy. Normally when I cook rice I produce stodgy gloopy mulch even after rinsing, so was super pleased when the rice turned out perfectly. A dish that will be a regular on my table.

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• aliinmegeve

  14 February 2008

  aliinmegeve rated and commented on this recipe

  

  Also forgot to give stars - oops!

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• Melanie Day

  10 March 2008

  Melanie Day rated and commented on this recipe

  

  I made this recipie - it was really easy - the rice was expecially tasty.

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• Alan Rouse

  06 April 2008

  Alan Rouse rated and commented on this recipe

  

  Absolutely lovely and really easy to make. The rice was fantastic and will definately do this again.

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• Paul

  07 April 2008

  Paul rated and commented on this recipe

  

  Tried this recipe with afew alterations. I used cobbler (apparently smoked is great but they didnt have any, the man on the fish counter recommended this) instead of cod (Cheaper and tastes fantastic), also added some smoked haddock. Thanks to Debbie as added the spinach and the rice tasted fantastic and was not stoddy at all. Will defienetly do this recipe again but only change next time as above is less lemon but also i might try it with one fish probably the cobbler :D

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• janehh

  24 April 2008

  janehh rated and commented on this recipe

  

  Very tasty - went down well with whole family. I added some frozen broad beans to the rice during the last few minutes of it cooking.

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• cheeky monkeys

  04 May 2008

  cheeky monkeys rated and commented on this recipe

  

  This is FAB..can not be healthy, too good !!! Will become a firm favourite...

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• foodie

  14 May 2008

  foodie rated and commented on this recipe

  

  Added frozen runner beans, worked well, brilliant recipe

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• chutchinson

  29 May 2008

  chutchinson rated and commented on this recipe

  

  delicious, very easy to make

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• nursesruleok

  13 June 2008

  nursesruleok rated and commented on this recipe

  

  Very enjoyable and impressive enough for entertaining. I have cooked this twice and found the stock quantities a little generous and would reduce by approx 50mls next time. When the rice is cooked I also covered the pan with a clean tea towel to absorb the steam - an old Delia trick that works well.

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• lucie

  22 July 2008

  lucie rated and commented on this recipe

  

  Lovely, I've never tasted such a nice rice dish, will definately make it again!

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 8 mins

Cook 15 mins

Super healthy

not suitable for freezing

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

Per serving

305 kcalories, protein 14g, carbohydrate 50g, fat 7 g, saturated fat 1g, fibre 3g, salt 0.31 g

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