Salt and Pepper Cod with Seasoned Rice
This is one of those recipes that, while it takes a bit more effort than your typical “easy” weeknight meal, when you sit down to eat you’re so impressed with yourself for making something that could have come from a nice restaurant. While the fish is crisp and flavorful, it’s really the rice that blows me away. Why have I never seasoned rice before?! Just a little vinegar and some scallions takes what’s usually drab brown rice and turns it into something I could eat a whole bowl of on its own. I served my dish with some sliced kale and collards, quickly sautéed with some mirin and soy sauce, but so many green vegetables would pair well (bok choy, green beans, asparagus!).
Salt and Pepper Cod (serves 2, from Bon Appetit)
For the cod:
1 lb cod, sliced into 2 inch pieces
2 T+ 1 T neutral oil
1 T grated ginger
1 t salt
2 t pepper
The whites of 2 scallions, sliced on a diagonal
For the rice:
1 c cooked brown rice (I like to make this ahead)
2 T rice wine vinegar
1 t sugar
The greens of 2 scallions, thinly sliced
Mix the 2T oil, ginger, salt and pepper in a bowl. Add the fish and toss to coat, set aside for 10 minutes.
While the fish is marinading, prepare the rice. Combine the vinegar and sugar in a small bowl, stir until the sugar has dissolved. Heat a medium nonstick pan over medium heat. Add the rice, vinegar mixture and scallions. Cook until the rice is heated through, about 3-5 minutes (do not overcook or the rice will start to get sticky and clunky).
You can also prepare your greens at the same time as the rice - any of the above I mentioned quickly stir fried in some soy sauce and sesame oil would be delicious.
To finish, cook the fish. Heat the remaining 1 T oil in a medium nonstick pan (I actually just remove the rice from the pan onto serving plates and use the same pan to reduce the dishes). Add the fish and whites of the scallions. Cook the fish 2 minutes each side - when you turn the fish, gently toss the scallions which should be getting crisp.
Serve!