Main Page
Fast and tasty
Cod with rice

Cod with Rice

A tasty dinner for the whole family, from everyday ingredients! Cod with rice is a classic, time-tested pairing. The dish doesn't come out dry at all, thanks to a fragrant cream sauce. It cooks very quickly and everyone loves it — grown-ups and kids alike.

Anna

Recipe author

Composition / ingredients

Servings:

Cod fillet

300

Rice

0.5

Flour

Vegetable oil

0.5

Lemon juice

Pepper

Salt

Cream (20%)

150

Butter

Basil (dried or fresh)

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 26 % 10 g

Carbohydrates 49 % 19 g

228 kcal

GI: 5 / 74 / 21

Cooking method

Cooking time: 20 min

Step 1:

How do you make cod with rice? Gather the ingredients. Use parboiled long-grain rice. Thaw the cod fillets ahead of time. For the sauce, use full-fat cream, 20%. If you use lower-fat cream, you'll need to add a little flour to the sauce for body. Basil can be dried or fresh.
Step 2:

Rinse the cod fillet under cold running water. Pat it dry with a paper towel. Check the fish for any remaining bones. Cut it into even serving pieces, trimming off any ragged edges. Salt each piece and sprinkle it with lemon juice. Let them marinate at room temperature while you make the sauce.
Step 3:

Cook the rice through however you like, or follow the package directions. I usually cover the rice with boiling water at a 1:2 ratio and cook it over medium heat until the liquid evaporates. You can also fry the rice in oil for a few minutes first, then add twice its volume of water and cook until done.
Step 4:

Chop the fish trimmings.
Step 5:

Melt the butter in a hot skillet and fry the chopped fish in it over high heat until golden.
Step 6:

Add the cream, the dried or fresh basil, and a little salt to the fish. Stirring constantly, bring the sauce to a boil. Cook until it thickens to the consistency of pourable sour cream.
Step 7:

Dredge the cod fillet pieces in flour on both sides. Heat vegetable oil for frying in a skillet over medium heat. Add the breaded fish. Fry it on both sides until golden, about 10 minutes.
Step 8:

Put cooked rice on each plate, add the fried fish, and spoon the sauce over it. Serve. Enjoy!

Keep in mind that properly thawing your ingredients goes a long way toward the quality and flavor of the finished dish. For how to avoid mistakes and pick the best method, see the article on thawing.
Important! For rice dishes that come out reliably delicious, see the article on the fine points of choosing rice and the secrets of cooking it.
Every oil is good only up to a certain point — its smoke point, where it starts to burn and form toxic compounds, including carcinogens. For how to gauge the right frying temperature and pick the best oil for frying (and which to avoid altogether), see here.