Coriander cod with carrot pilaf

Coriander cod with carrot pilaf

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(68 ratings)

Prep: 8 mins Cook: 15 mins


Serves 4
A superhealthy supper: low fat and containing a good source of beta-carotene. Great for keeping those New Year's resolutions and quick to make too

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal305
  • fat7g
  • saturates1g
  • carbs50g
  • sugars8g
  • fibre3g
  • protein14g
  • salt0.31g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 skinless cod fillets, about 175g/6oz each



    A popular mild-flavoured saltwater fish mainly found in the Pacific and Atlantic oceans. Cod…

  • 2 tbsp chopped coriander
  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tsp cumin seeds
  • 2 large carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 200g basmati rice
  • 600ml vegetable stock


  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.

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Comments, questions and tips

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3rd Sep, 2012
A little bit too much stock, but the rice was very tasty...
12th Jul, 2012
I will use cod loin instead ( this is what i've got ) . Hope it won't make any difference ...
7th Jun, 2012
I didn't like the rice - all I could taste was the cumin seeds. And my husband thought it tasted a bit soupy which I think was down to the veg stock.
27th Apr, 2012
Really nice. I've made it twice, once with the cumin seeds and fresh coriander and then with ground cumin and coriander from a little jar (in oil) both worked out well. Next time I will try half cumin seeds and half ground cumin. Cod and haddock worked for us. Added odds and ends from the fridge to the rice - some red pepper, chopped mini corn on cobs, etc really fab, the rice is a nice supper dish on its own.
31st Jan, 2012
I made this with pollack which was fine but we both felt that the rice was a little bland. If I made it again, I'd probaby add some chillies.
5th Jan, 2012
We really enjoyed this very tasty
3rd Jan, 2012
Lovely quick and delicious meal! My 6 year old found the flavour of the rice too strong so I'll use less coriander next time.
1st Dec, 2011
Absolutely delicious. Very healthly and tasty - a difficult combination to get right! I added grated courgette as per the note and it makes the rice taste amazing.
31st Aug, 2011
This was absolutely gorgeous....even the kids loved it. I added peas to boost the veg count :-)
12th Aug, 2011
I was cooked this, using brown basmati rice (which obviously takes a little longer), and it was delicious - would definitely recommend it - it's simple enough even for men to cook!!! ;o)


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