Ingredients:

  • 1.5 lbs cod fillets, patted dry
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp smoked paprika
  • 1.5 cups jasmine rice, rinsed
  • 2.5 cups low-sodium vegetable broth
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 4 tbsp unsalted butter
  • 1 large lemon, half juiced and half sliced into rounds
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat your 1.5 lbs cod fillets completely dry. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp cracked black pepper, and 1/2 tsp smoked paprika.
  2. In a deep skillet or pot, melt 2 tbsp of the butter over medium heat. Add the minced 3 cloves garlic and diced 1 small shallot. Cook for 2 minutes until translucent and fragrant.
  3. Add the rinsed 1.5 cups jasmine rice to the pan. Stir constantly for 2 minutes until the edges of the grains look translucent.
  4. Pour in the 2.5 cups low sodium vegetable broth and half of the lemon juice. Bring the mixture to a boil, then immediately turn the heat to low.
  5. Place the seasoned cod fillets on top of the rice. Place the lemon rounds on top of the fish.
  6. Place a tight fitting lid on the pan. Cook for 15 minutes until the rice has absorbed the liquid and the fish is opaque.
  7. Remove the pan from the heat but keep the lid on for 5 minutes.
  8. Carefully lift the fish onto a plate. Stir the remaining 2 tbsp butter and 1/4 cup fresh parsley into the rice.
  9. Use a fork to fluff the rice. Place the fish back on top and drizzle with any remaining lemon juice.
  10. Serve immediately while the butter is still velvety and shimmering.