Coriander cod with carrot pilaff

Recipe uploaded by

Mary Cadogan

23 ratings

Recipe by Mary Cadogan

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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

Results 21-26

• Jean

  07 February 2009

  Jean rated and commented on this recipe

  

  We loved the rice although it took a little longer to absorb the stock. Fish gorgeous. Agree that the rice is the star here and will find other ways to use it in the future.

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• Laura

  19 March 2009

  Laura rated this recipe

  

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• Barbara

  26 June 2009

  Barbara rated and commented on this recipe

  

  This was delicous, liked the rice will make again as family enjoy it so much.

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• Sarah

  01 October 2009

  Sarah rated and commented on this recipe

  

  This was fantastic. A recipe I would never had chosen had the reviews not drawn my attention to it. I actually halved the quantities to make for two which worked fine but as my son loved it too next time I will make for the whole family. The only thing I changed was to use fish stock as I didn't realise I had run out of Veg stock. Result was lovely

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• fifi

  20 October 2009

  fifi rated and commented on this recipe

  

  lovely, put frozen peas and also some of the chopped coriander to the rice. will definately make again.

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• Polly

  01 November 2009

  Polly rated and commented on this recipe

  

  I made this last night for some friends. I also added peas to the recipe, and as my friend didn't have any cumin I used mild curry powder instead and it was very nice. Would cook it again as it was so easy and tasty.

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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

Preparation 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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