CLASSIC Mediterranean Fish and Rice | Heart-Healthy 30 Minute Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add 2 tbsp (35 ml) of the extra virgin olive oil.
2. Finely chop the onion, roughly chop the garlic and finely chop the peeled carrot.
3. Add the vegetables to the hot pan and stir constantly. After 3 to 4 minutes, when they are lightly sautéed, add the saffron and dried thyme, season generously with sea salt and black pepper and mix.
4. Add the water and raise the heat to high.
5. While the water heats, rinse the rice in a fine sieve under running water for 1 to 2 minutes, until the water runs clear underneath.
6. When the water boils, add the rice and stir. Cover the pan and lower the heat to low-medium.
7. Meanwhile, heat a nonstick grill pan or nonstick pan over medium heat for about 6 to 8 minutes.
8. Pat the cod fillets dry on paper towels, drizzle each with a little olive oil, rub it in and season both sides with sea salt and black pepper.
9. Cook the cod in the hot pan for 3 minutes per side, until flaky and cooked through. Remove and cover with foil.
10. After the rice has simmered for 15 to 18 minutes, when there is almost no liquid left and the rice is cooked, remove the lid, spread the frozen peas over the rice, cover again and take off the heat.
11. After 2 to 3 minutes, when the peas are just tender, uncover and gently fluff the rice with a fork.
12. Spoon the rice into serving dishes, top each with a cod fillet, and garnish with lemon wedges and parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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