Cod Recipes

Coriander Cod with Spiced Veggie Rice recipe

Coriander, carrot and the gentle meatiness of cod are a match made in heaven flavour-wise and this super healthy dinner really makes the most of all three flavours.


  • 4 cod fillets, skinned and boned
  • 200g basmati rice
  • 1 onion
  • 1 carrot
  • 1 red pepper
  • 2 tsp. cumin seeds
  • 1 tsp. chilli powder
  • 600ml fish or chicken stock
  • Salt and pepper
  • Juice and zest of one lemon
  • Small handful fresh coriander
  • 2 or 3 tbsp. olive oil


  1. Finely chop the onion and peel the carrot before grating it. Slice the red pepper in half and remove the seeds and pith before chopping into small chunks.

  2. Heat the oven to 200C. Finely chop the coriander. Drizzle the oil over the cod and sprinkle with the coriander, lemon zest and lemon juice and salt and pepper. Lay the cod fillets onto a baking tray and cook for 15 minutes until flaking.

  3. Meanwhile, heat a little more oil in a large saucepan. Sweat the onions with the cumin seeds and the chilli powder until soft, then add the carrot and the red pepper. Cook for a few more minutes, then add the rice and stir so the rice is coated. Add the stock and bring to the boil then cook for 10-15 minutes until the rice is soft and tender.

  4. Serve the rice on plates with the cod fillets placed on top.

You don't have to serve this cod with rice, either - try garlicky crushed potatoes or roast potatoes instead. This recipe serves 4.

Author: Laura Young.

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Cdegrees Celsius (Centigrade)
200gabout 7 oz (7.0546 oz based on 0.035273 ounces in a gram)
600mlabout 2 ½ cups (2.536 cups based on 236.59 mililitres in a US cup)
200C400F / Gas Mark 6


Published: February 9, 2012
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Published by Starsol