Late night at work? Long day at home with the kiddo(s)? Are you looking for something quick, easy, and healthy to cook for dinner tonight? Look no further because this week’s Monday Meal is just for you!
Baked Codfish with Greens and Garlicky Rice can be on the table in just over half an hour. This simple, fast and healthy recipe should keep you from having to call for take-out or delivery.
Baked Codfish with Greens and Garlicky Rice
- -1¼ pounds codfish fillets
- -3 cloves garlic, peeled and smashed
- -1 bunch leafy greens such as spinach, kale or bok choy, rinsed and patted dry
- -1 cup basmati rice, uncooked
- -1½ cups water
- -Juice of 2-3 limes
- -¼ cup parsley, finely chopped
- -Around 3 tablespoons olive oil
- -Salt, pepper, garlic powder and paprika, red pepper flakes to taste
- -½ tablespoon butter, unsalted
Heat the oven to 400°.
Start the rice:
Heat 1 tablespoon of olive oil in a saucepan over medium-high heat for around 10 seconds. Add 2 cloves of garlic and a pinch of salt. Cook for 30-45 seconds, stirring occasionally to prevent burning. Add the uncooked rice, and a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally to prevent burning. Add the water, stir one more time, cover and let simmer for 20 minutes on low heat.
Cook the fish:
Add ½ tablespoon olive oil to the bottom of a baking dish. On both sides of the fish put: olive oil, lime juice, salt, pepper, garlic powder and paprika to taste. Bake for 12-17 minutes depending on the thickness of the fillets.
Cook the greens:
Heat 1 tablespoon olive oil over medium high heat. Add remaining garlic and a pinch of red pepper flakes. Let cook for around 20-30 seconds until you start to smell the garlic. Add the greens and a bit of salt. Sauté, stirring occasionally, for around 2-3 minutes until cooked. Remove from the heat.
Finish the rice and build the plates:
After the rice cooks, let it stand covered, off the heat, for 10 minutes. Then add the butter, a little more olive oil, most of the parsley, juice of ½ a lime, and a bit of salt and pepper to the saucepan and stir to mix through. Taste and adjust seasoning as needed.
Serve rice, greens and fish side by side. Top the cooked fish with a bit of parsley and serve with remaining limes.
- Variations:
- -Substitute the fish for a another quick-cooking protein such as friend eggs or grilled chicken
And did Eliana like it? Oh yeah! Very quickly she demanded more of the fish.
Hmm, what’s this?
Yummy!
Happy Cooking!
Tags: bok choy, fish, gluten free, leafy greens, parsley
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