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Sunday, January 4, 2015

Lemon pepper cod with basil-garlic rice

A light and fast to make idea for a lunch you can make without much fuss. There's no reason to eat boring stuff even though you're in a hurry :).
The cod fillet is rubbed with lemon pepper and some lemon juice and pan-cooked in very little oil. The bed of rice is infused with a bit of garlic and basil for extra flavor. The result is a healthy lunch in no time at all :)
Note: the instructions and ingredient list are for one serving, but the recipe is easily doubled or tripled and so on if you decide to be unselfish and share :).

Last year: Palak dal (Indian lentil and spinach curry) (vegan).
Two years ago: Mint and carrot tzatziki (raw).
Three years ago: Eggplant croquettes (fritters) with spicy-sour yogurt sauce.
Four years ago: Fast baby pasta with creamy Parmesan and pea sauce and Pasta con pomodoro (Italian simple tomato sauce pasta).

Ingredients (serves 1):
  • one piece of cod fillet (100-150 g)
  • 2 teaspoons lemon pepper mix (you can find it in most spice shops or make your own)
  • 1/2 teaspoon salt
  • juice from half a lemon
  • 1 teaspoon olive oil
  • 75 g basmati rice
  • 1/2 teaspoon garlic paste
  • 1 tablespoon basil-infused olive oil
  • fresh basil leaves
Boil the basmati rice according to package instructions. 
Pat the cod piece with the lemon juice then pat it with the salt and the lemon pepper. Heat the oil in a small pan and fry the cod in it:

About 3-4 minutes per side will do. 
Mix the rice with the garlic paste and the basil oil (and any remaining lemon juice you can still squeeze out of the lemon half). Arrange it on the serving plate and decorate with basil leaves.

When the fish is done, transfer it on the rice bed and it's done. Dig in! :)

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