Herb and Garlic Baked Cod on a Bed of Rice

Take the cod out of the freezer. Place the cod in a bowl with lukewarm water. Change the water every minute until the cod is defrosted. Put on a plate and pat dry. Finely chop the onion and garlic.

• 10.6 oz Cod, frozen (or pollock, frozen)
• 1 Onion, yellow (~ 2.8 oz)
• 2 Garlic cloves (~ 0.2 oz)

Heat the olive oil in a pot over medium heat. Fry the onions and half of the garlic until the onions turn translucent. Add the rice and fry for approx. 2 minutes.

• 2 tsp Olive oil
• ½ cup Rice

Stir in the tomato paste, chopped tomatoes, and water and bring to a boil.

• 1 Tbsp Tomato paste
• 5.3 oz Tomatoes, diced, canned
• 1 cup Water

Season with salt and pepper. Let simmer over medium heat for approx. 20 minutes until the rice is cooked.

• Salt
• Black pepper

Preheat the oven to 400 °F. Line a baking tray with parchment paper and place the cod fillets on the parchment paper.

Drizzle with olive oil and lemon juice.

• 2 tsp Olive oil
• ½ Lemon (~ 1 oz)

Season the cod fillets with salt, pepper thyme, paprika, and the remaining garlic.

• Salt
• Black pepper
• 1 tsp Thyme leaves, dried
• 1 tsp Sweet paprika, ground

Bake the fish for approx. 12-15 minutes until golden brown.

Serve the cod on a bed of rice.

Enjoy your meal!