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Pan-Seared Cod with Lemon Rice and Roasted Asparagus

Golden cod fillets over lemony herb rice with crisp-tender roasted asparagus — bright, fresh, and ready in half an hour.

30 mintotal
1servings
11ingredients
Pan-Seared Cod with Lemon Rice and Roasted Asparagus

Ingredients

  • 2 fillets fresh cod, about 5 oz each
  • ¾ cup long-grain brown rice (gluten-free)
  • 1.5 cups water
  • 2 lemons, zested and juiced
  • 3 tbsp olive oil
  • 1 bunch asparagus, woody ends snapped off
  • 2 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 tbsp capers, drained
  • ¼ tsp salt
  • ½ cup blueberries

Method

  1. Heat the oven to 425°F.
  2. Simmer the rice in the water with lemon zest until tender.25 min timer
  3. Toss the asparagus with olive oil and garlic and roast until crisp-tender.10 min timer
  4. Sear the cod in olive oil, about 4 minutes per side, to 145°F.8 min timer
  5. Stir lemon juice, dill and capers through the rice.
  6. Plate the rice, cod and asparagus; scatter blueberries alongside.

Why it works

  • Wheat allergy: No wheat anywhere: rice and whole cod fillets, seasoned with lemon, dill and capers.
  • Milk allergy: No milk in any form — olive oil does the searing and the lemon dressing does the creaminess.
  • Gluten-free: Gluten-free rice, plain fish and fresh vegetables, with lemon and herbs for flavour.
  • Dairy-free: No butter or cheese; the rice gets its flavour from lemon zest, olive oil and fresh dill.

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