| 9 | 30 | 298 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 15 min | 2 |
| 1 tbsp | Dijon mustard |
| 2 tbsp | Lemon juice |
| 1/4 tsp | Dill, dried |
| 1/4 tsp | Sea Salt (divided) |
| 1/4 tsp | Garlic powder (divided) |
| 341 gm | Cod |
| 1/2 cup | Jasmine rice, dry |
| 1 cup | Water |
| 1 tbsp | Parsley, fresh (finely chopped) |
1. To a shallow bowl or zipper-lock bag, add the dijon mustard, lemon juice, dill, half of the salt, and half of the garlic powder. Mix to combine. Add the cod fillets to the marinade and ensure the fish is well coated in the sauce and marinate for at least 15 minutes.
2. Meanwhile, add the rice, water, and the remaining salt and garlic powder to a pot. Bring to a boil then reduce the heat, cover, and simmer for about 20-30 minutes or until the liquid is absorbed and the rice is tender. Stir in the parsley.
3. While the rice cooks preheat the oven to 375oF (190oC).
4. Transfer the fillets and any excess marinade to a baking dish and cover with a lid or foil. Bake for 14 to 16 minutes or until the fish is flakey and cooked through. (Cooking time may vary depending on the thickness of the fillets.) To serve, divide the fish and rice between plates and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Additional Toppings: Serve with lemon wedges, lemon zest, and additional parsley.
No Cod Fillets: Use another white fish instead.
Fillet Size: One cod fillet is equal to 231 grams or 8 ounces.
| Fruit | 0.1 |
| Grain | 0.5 |
| Meat | 1.9 |
