Cod with Confetti Coconut Rice

Ingredients

• 1.5 cup jasmine rice (rinsed)
• 1 cup coconut milk (canned, full-fat)
• 1 cup water
• salt (to taste)
• 2 tbsp vegetable oil (divided)
• 0.5 cup red bell pepper (finely chopped)
• 0.5 cup yellow bell pepper (finely chopped)
• 0.25 cup scallions (thinly sliced)
• 4 cod fillets (about 6 oz each)
• black pepper (to taste)
• fresh cilantro (for garnish)
• lime wedges (for serving)

Steps

1. 1

   In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, and a pinch of salt.

2. 2

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.

3. 3

   While the rice is cooking, heat 1 tbsp of vegetable oil in a small skillet over medium heat.

4. 4

   Add the chopped red and yellow bell peppers to the skillet and sauté for 3-4 minutes until slightly softened but still vibrant in color. Remove from heat and set aside.

5. 5

   Pat the cod fillets dry with paper towels and season both sides generously with salt and pepper.

6. 6

   Heat the remaining tbsp of vegetable oil in a large non-stick skillet over medium-high heat.

7. 7

   Place the cod fillets in the skillet and sear for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.

8. 8

   Once the rice is ready, remove it from the heat and let it rest, covered, for 5 minutes.

9. 9

   Fluff the rice with a fork and gently fold in the sautéed bell peppers and chopped scallions.

10. 10

    Serve the cod over a bed of confetti coconut rice. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

Make sure to rinse the jasmine rice well under cold water until the water runs clear to prevent the coconut rice from becoming too sticky.

Nutrition per serving

• main dish
• fish
• cod
• coconut rice
• gluten-free
• healthy
• quick dinner