Cod with rice

Delicious dinner for the whole family, from ordinary products! Cod with rice is a classic combination, time—tested. The dish turns out not dry at all due to the addition of a creamy aromatic sauce. It is prepared very quickly and everyone likes it — both adults and children.

Anna

Recipe author

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Composition / ingredients

servings:

For the main course:

Cod fillet

300

Fig

0.5

Flour

Vegetable oil

0.5

Lemon juice

to taste

Pepper

to taste

Salt

to taste

For sauce:

Cream (20%)

150

Butter

Basil (dry or fresh)

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 20 min

Step 1:
How to make cod with rice? Prepare the products. Take long-grain rice, steamed. Pre-defrost the cod fillets. The cream for the sauce is fat, 20%. If you take cream of lower fat content, then when preparing the sauce you will need to add a little flour for density. Basil is suitable for dry or fresh.
Step 2:
Rinse the cod fillet under running cold water. Dry it with a paper towel. Clean the fish from possible bone residues. Cut it into even portions, cutting off irregularities. Season each piece with salt and sprinkle with lemon juice. Leave them to marinate at room temperature for a while while the sauce is being prepared.
Step 3:
Boil the rice until cooked in a way convenient for you or according to the instructions given on the package. I usually pour boiling water over rice at a rate of 1:2 and cook until the liquid evaporates over medium heat. You can first fry the rice in oil for a few minutes, pour two volumes of water and cook until tender.
Step 4:
Chop the fish trimmings.
Step 5:
Melt the butter in a preheated frying pan and fry the chopped fish on it over high heat until golden brown.
Step 6:
Add cream, dry or fresh basil, and a little salt to the fish. Stirring constantly, bring the sauce to a boil. Wait until it thickens to the consistency of liquid sour cream.
Step 7:
Roll portions of cod fillet on both sides in flour. In a frying pan over medium heat, heat the vegetable oil for frying. Put the panicked fish on it. Fry it on both sides until golden brown, about 10 minutes.
Step 8:
Put boiled rice in each plate, put fried pieces of fish and pour sauce over them. Serve to the table. Enjoy your meal!

Note that the quality and taste of the finished dish largely depends on the proper defrosting of the ingredients. How to avoid mistakes and choose the best way, read the article about defrosting.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .