Ingredients
Equipment
Method
- Rinse the basmati rice under cold water. In a pot, combine the rice with 600 ml of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed.
- While the rice cooks, place the diced potatoes in a pot of salted water. Bring to a boil, then reduce to a simmer and cook for about 10-15 minutes until fork-tender. Drain and set aside.
- Season the cod fillets with olive oil, black pepper, and salt. Heat a frying pan over medium-high heat and add a splash of olive oil. Once hot, add the cod fillets and cook for 4-5 minutes on each side until golden brown and flaky.
- In the last few minutes of cooking, either steam or blanch the broccoli florets until bright green and crisp, about 3-4 minutes.
- On each plate, serve a bed of basmati rice, topped with the seasoned cod, cooked potatoes, and broccoli. Add sliced avocado on the side.
- Finish by garnishing with fresh mint leaves and add a lemon wedge on the side to squeeze over the dish before eating.
Nutrition
Notes
Feel free to substitute the cod with any white fish you have on hand, such as haddock or tilapia, for a similar flavor profile.
If you're looking to add more crunch, consider including some nuts or seeds as a topping!
Leftovers can be stored in an airtight container in the fridge for up to 2 days—simply reheat in a pan or microwave.
Enjoy your culinary creation!
If you're looking to add more crunch, consider including some nuts or seeds as a topping!
Leftovers can be stored in an airtight container in the fridge for up to 2 days—simply reheat in a pan or microwave.
Enjoy your culinary creation!