Lemon thyme wild rice-crusted cod
Enjoy a gourmet dinner with this Lemon Thyme Wild Rice-Crusted Cod recipe. Succulent cod is seasoned with a dash of salt and pepper, seared in olive oil, and crusted with fragrant wild rice, fresh thyme, and garlic. Finished with a touch of butter and a splash of zesty lemon juice, this dish is a delightful balance of flavors and textures that's perfect for any special occasion. Ready in under an hour, it’s an effortless way to impress your guests with a sophisticated and delicious meal!
- 05 Jun 2024
- Cook time 25 min
- Prep time 10 min
- 3 Servings
- 9 Ingredients
Lemon thyme wild rice-crusted cod is a delightful and healthy dish that combines the earthy flavors of wild rice with the fresh, aromatic notes of lemon and thyme. This recipe is perfect for a special dinner, bringing gourmet flavors to your home kitchen with simple ingredients and straightforward preparation.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Rinse the wild rice thoroughly under cold water.
- Season the cod fillets with a dash of salt and black pepper.
- Cook the wild rice according to the package instructions. Typically, this involves bringing 3 cups of water to a boil in a medium saucepan.
- Add the wild rice, reduce the heat, cover, and simmer for about 45-50 minutes or until the rice is tender and the water is absorbed.
- Fluff the rice with a fork and set aside.
- In a bowl, combine the cooked wild rice, 1 tablespoon of olive oil, 2 tablespoons of melted butter, 1/4 teaspoon fresh thyme, 3/4 teaspoon minced garlic, and 1.5 teaspoons of lemon juice. Mix well.
- Press the wild rice mixture firmly onto the top of each seasoned cod fillet to create an even crust layer.
- If necessary, you can use a spatula to help press the mixture and ensure it adheres well.
- Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon of butter.
- Once the butter has melted and is slightly foamy, add the cod fillets, crust-side down.
- Sear the fillets for about 2-3 minutes or until the crust is golden brown and crispy. Be careful not to disrupt the crust while searing.
- Carefully flip the cod fillets so that the crusted side is up.
- Transfer the skillet to the preheated oven.
- Bake for an additional 8-10 minutes or until the cod is opaque and flakes easily with a fork.
- Carefully remove the skillet from the oven (use oven mitts as the handle will be hot).
- Plate the lemon thyme wild rice-crusted cod and serve it immediately.
Tips:
- Rinse the wild rice thoroughly before cooking to remove any excess starch and ensure a fluffier texture.
- Make sure to pat the cod fillets dry with paper towels before seasoning and crusting to help the wild rice adhere better.
- Cook the wild rice a bit ahead of time and let it cool slightly before crusting the cod to make the process easier.
- Use a non-stick or well-seasoned pan to cook the cod to prevent the crust from sticking and breaking apart.
- Experiment with different herbs and spices to customize the flavor profile of the dish to your liking.
With its crispy wild rice crust and delicious seasoning, this lemon thyme wild rice-crusted cod will surely become a favorite in your household. Serve it alongside a fresh salad or some roasted vegetables for a complete meal that is as nutritious as it is tasty.
| Nutrition Facts | |
|---|---|
| Serving Size | 230 grams |
| Energy | |
| Calories 400kcal | 16% |
| Protein | |
| Protein 30g | 21% |
| Carbohydrates | |
| Carbohydrates 40g | 12% |
| Fiber 3.35g | 9% |
| Sugar 1.49g | 1% |
| Fat | |
| Fat 18g | 20% |
| Saturated 7g | 24% |
| Cholesterol 100mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 120mg | 22% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 60ug | 16% |
| Vitamin B12 2.99ug | 125% |
| Vitamin C 1.05mg | 1% |
| Vitamin E 1.26mg | 8% |
| Vitamin K 2.07ug | 2% |
| Minerals | |
| Calcium, Ca 27mg | 2% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 1.31mg | 12% |
| Magnesium, Mg 130mg | 30% |
| Phosphorus, P 660mg | 53% |
| Potassium, K 590mg | 17% |
| Selenium, Se 36ug | 66% |
| Sodium, Na 220mg | 15% |
| Zinc, Zn 3.67mg | 33% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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