Coriander cod with carrot pilaf

Coriander cod with carrot pilaf

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(72 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


  • 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…

  • 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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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)
31st Jul, 2011
We tried this with lime, it was a great alternative! Very good recipe, cheap and easy!
27th Apr, 2011
I agree, the rice in this one is a complete winner! I used brown long grain rice and added a finely chopped leek. I had no lemon zest, just juice, but we really enjoyed the whole dish.
24th Mar, 2011
Wonderful dish. Very easy and very tasty.
24th Mar, 2011
Made this for tea last night. I added courgette to the rice as suggested otherwise followed the recipe to the letter. Like many people, I loved the rice and will definitly do again as it went down a storm with the rest of the family too. Personally I'm not sure I like the combination with very lemony fish juices....but will definitly do both rice and fish again just not serve them together.
13th Mar, 2011
Rice was absolutely lovely, will definitely be making this one again!
11th Feb, 2011
Looks so impressive, tastes so good, yet is easy to make. I added finely grated Ginger to the rice, the 2nd time I cooked this and it worked a treat for me. Definately on my future menu!
2nd Feb, 2011
Yum - Yum The subtle flavours of the rice complemented the fish beautifully. I added flaked almonds to the rice at the end with some spinach as previously recommended.
13th Jan, 2011
Very tasty and quick to make! The carrot pilaf was especially good!
9th Jan, 2011
We loved this, I did ours with brown rice, lovely and textural and nutty, takes longer this way though, but well worth the extra time, the fish was fantastic and this converted my fish loving/brown rice hating husband to appreciate brown rice. It's on my blog too


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