Lemon & Coriander Cod with Carrot & Cauliflower Pilaf

I don’t generally bother to grate my vegetables in recipes, as it adds an extra step in preparation, which means it takes longer. Also the grater I have is not very good, so I find it time consuming and too much hard work. But for this recipe I had a little more time than normal and fancied trying something different with my carrots, as I had had them a lot lately. I also had a parsnip that needed using up, so i added this in to the mix, but it can easily be left out if you prefer. It was definitely worth the extra effort as the texture of the finished dish was really good, although if you don’t have the time or desire to stand there grating your vegetables, then slicing them will work just as well. If you do this though, make sure you add them to the frying pan earlier in the cooking process, with the cauliflower, as they will take longer to cook. The pilaf on its own would make a really great vegetarian meal, the fish is just a really tasty addition. I use cod loin, but any skinless white fish would work.

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Lemon & Coriander Cod with Carrot & Cauliflower Pilaf

Keyword

Carrot, Cauliflower, Chickpeas, Cod, Parsnip, Rice

Prep Time

15 minutes

Cook Time

20 minutes

Servings

people

Ingredients

For the Fish

• 350 g cod loin approx
• 1 tsp olive oil
• 1 small handful fresh coriander
• 2 tbsp lemon juice
• salt and pepper

For the Pilaf

• 1 tsp coconut oil
• 1 onion
• 1 chilli
• 1 clove garlic
• 1 piece fresh ginger
• 1 tbsp cumin seeds
• 1/2 cauliflower
• 2 small carrots
• 1 parsnip
• 1/2 tin chickpeas
• 125 g basmati rice
• 300 ml chicken stock

Keyword Carrot, Cauliflower, Chickpeas, Cod, Parsnip, Rice Prep Time 15 minutes Cook Time 20 minutes Servings people Ingredients For the Fish 350 g cod loin approx 1 tsp olive oil 1 small handful fresh coriander 2 tbsp lemon juice salt and pepper For the Pilaf 1 tsp coconut oil 1 onion 1 chilli 1 clove garlic 1 piece fresh ginger 1 tbsp cumin seeds 1/2 cauliflower 2 small carrots 1 parsnip 1/2 tin chickpeas 125 g basmati rice 300 ml chicken stock

Instructions

To Prepare:

1. Place the cod loins on a sheet of tinfoil in a grill pan, rub over the olive oil, splash on the lemon juice and season with salt and black pepper.
2. Shred the coriander and sprinkle over the cod. Leave to one side while you prepare everything else.
3. Peel and dice the onion.
4. Peel and grate the garlic and ginger.
5. Thinly slice the chilli.
6. Add the onion, garlic, ginger and chilli to a large lidded frying pan with the coconut oil and cumin seeds.
7. Cut the cauliflower in to very small florets, dice the stem in to similar sized pieces.
8. Peel the carrot and parsnip then coarsely grate them both.
9. Separately weigh out the rice and chickpeas, then make up the chicken stock.

To Cook:

1. Preheat the grill to medium.
2. Heat the large lidded frying pan over a medium heat and fry its contents for 3 minutes, stirring regularly.
3. Add in the cauliflower and keep stirring for 2 more minutes.
4. Add the grated vegetables, chickpeas and rice to the pan and stir well, lower the heat right down and pour in the stock.
5. Cover the pan and leave to gently simmer for 15 minutes or until the rice is cooked and all the moisture is absorbed. If it gets dry, splash in a little more water.
6. To cook the fish, place them under the grill and leave for 12 minutes.
7. To serve, divide the pilaf between 2 bowls and top with the fish. Enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.