Seafood Entrées

Thinly sliced carrots and zucchini are important here. They cook in the same 14 to 18 minutes as the cod, while thicker pieces may still be firm when the fish is done. Have the rice cooked and warm before serving so the finished cod does not sit while the side dish is prepared.

Instructions

1. Heat the oven to 375°F. Lightly coat a 2-quart baking dish with nonstick cooking spray. Pat the cod dry with paper towels, then run your fingers over each fillet and remove any remaining bones.

2. Arrange the cod in a single layer in the prepared dish. Keep a little space between portions if possible so the heat can circulate around them.

3. In a small bowl, stir together the olive oil, lemon juice, dried parsley, dried dill, salt, and garlic powder. Brush the mixture evenly over the tops of the cod.

4. Arrange the carrots and zucchini around the fish. Pour the broth into the dish around the cod, not directly over it. This keeps the seasoning on the fish and gives the vegetables and rice a light pan broth.

5. Cover the dish tightly with foil and bake for 10 minutes.

Pro Tip: Fold the foil tightly around the rim of the baking dish, but avoid pressing it onto the fish. A snug cover traps steam and helps the carrots and zucchini soften without requiring extra oil.

6. Remove the foil carefully, directing the steam away from your hands. Continue baking for 4 to 8 minutes, depending on the thickness of the cod. Begin checking after 4 minutes.

7. Check the thickest portion of the fish with an instant-read thermometer. Remove the dish when the cod reaches 145°F and looks opaque throughout. It should separate easily into moist flakes when tested with a fork. Test the vegetables as well; they should be very soft, not crisp-tender.

8. Let the cod rest for 2 minutes. Divide the cooked white rice among four plates, then add one cod portion and one-fourth of the carrots and zucchini to each plate. Spoon a small amount of the cooking broth over the fish and rice.

Ask yourself before serving: Is the fish opaque at the center, and can the vegetables be pierced without resistance? If both answers are yes, the dish is ready to plate.

Chef Notes & Variations

For neat portions, use a wide spatula and lift each cod fillet from underneath. Place the fish over the rice, then arrange the carrots and zucchini beside it rather than on top. Finish with only a small spoonful of broth at first; you can add more at the table without making the rice soggy. The recipe produces four servings of about 4 ounces of cod each, with ½ cup cooked rice per plate.

Refrigerate leftovers in a covered container for up to two days. Store the cod with a little broth, then reheat gently with additional broth only until hot. High heat can dry out cod quickly, so use short intervals in the microwave or warm it covered in a low oven.

Swap It: If lemon is not tolerated, replace the 1 tablespoon lemon juice with 1 tablespoon additional broth. For a softer texture, flake the cod into smaller pieces before serving and mix it lightly with the pan broth. You can also use frozen cod after thawing it completely and patting it very dry; excess water will dilute the seasoning and broth.

Quick Version

Bake seasoned cod with carrots, zucchini, and ½ cup broth at 375°F, covered for 10 minutes and uncovered for 4 to 8 minutes, until it reaches 145°F. Rest 2 minutes, then serve over ½ cup rice per portion with pan broth.

End of chapter one. 39 more chapters in the full book.