One-Pot Spanish Fish and Yellow Rice | Healthy & Delicious Recipe

By Spain on a Fork · 35 min

Ingredients

Instructions

1. Heat a large frying pan over medium heat and add the olive oil.
2. Pat the cod dry with paper towels, season both sides with sea salt and black pepper, and cut each fillet into 2 even pieces (6 pieces total).
3. Place the fish in the hot pan in a single layer, spaced apart. Cook 2 minutes per side, then remove and cover with foil. The fish does not need to be fully cooked at this stage.
4. In the same pan over the same heat, add the chopped onion and garlic and stir constantly. When the onion is translucent after about 5 minutes, add the rice, saffron, rosemary and thyme, and season generously with sea salt and black pepper. Stir constantly for 2 minutes, then add the water, raise the heat to high, and stir gently.
5. When the mixture boils, cover the pan and lower to low heat.
6. When the rice is 3 minutes short of being fully cooked (check the package instructions), remove the lid, add the frozen peas, and gently fluff the rice with a fork. Return the fish to the pan in a single layer, cover, and simmer 3 more minutes until the rice and fish are cooked through. Remove from heat.
7. Squeeze the lemon juice over the fish and rice, garnish with chopped parsley, and serve.

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

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