Thin pieces of spaghetti are traditional in Armenian-style pilaf. If you can't find basmati rice, any long-grain white rice will work. Keep an eye on the butter mixture as it browns--it can burn quickly.
2 tablespoons unsalted butter, divided
1 tablespoon olive oil, divided
2 ounces uncooked thin spaghetti, broken into 2-inch pieces
1 cup unsalted chicken stock (such as Swanson)
1/2 cup uncooked basmati rice
5/8 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 cup chopped toasted hazelnuts
4 (6-ounce) cod fillets
2 tablespoons fresh lemon juice
4 lemon wedges (optional)
How to Make It
Preheat oven to 400°.
Heat 1 tablespoon butter and 1 teaspoon oil in a small saucepan over medium-high heat; swirl until butter melts. Add pasta; cook 3 minutes or until lightly browned, stirring occasionally. Add stock, rice, 3/8 teaspoon salt, and 1/4 teaspoon pepper to pan; bring to a boil. Cover; reduce heat, and simmer until liquid is absorbed (about 15 minutes). Fluff rice mixture with a fork. Top with hazelnuts.
Heat a large ovenproof skillet over medium-high heat. Add remaining 2 teaspoons oil to pan; swirl to coat. Sprinkle fish with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Add fish to pan; cook 1 minute. Turn over; place pan in oven. Bake at 400° for 8 to 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm. Wipe out pan with paper towels (do not rinse).
Return pan to medium-high heat. Add remaining 1 tablespoon butter; swirl until butter melts. Cook 1 minute or until butter begins to brown. Stir in juice. Drizzle butter mixture over fish. Serve with rice mixture and lemon wedges, if desired.
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This was good, but with some quibbles. 1 tablespoon butter and 2 T lemon juice for 4 pieces of cod, seriously? There was hardly enough sauce for even a sniff over those 4 pieces of cod, which is a thick cut of fish.Definitely double the sauce. 3/8 tsp. salt: How do you measure it? I do not have a 1/8 tsp measure, so I'm sure I added nearly a half tsp. I also made the suggested Spicy Broccolini that was suggested in the magazine. my broccolini took double the time to cook. I ended up putting in a little chicken broth and covering it to steam it a bit, then leaving off the lid for the last 2 minutes. I was happy with the overall taste, (we loved the rice, for which I added pine nuts rather than hazelnuts as I had them on hand), ease of preparation and presentation but I thought the preparation part was off. I do plan to try it again.
The real star of this dish is the pilaf. Next time, I might just make the pilaf with a more flavorful fish, like salmon. For step-by-step photos and instructions, visit: http://www.icancookthat.org/2015/09/lemon-browned-butter-cod-with-hazelnut-pilaf.html
I needed to add more chicken stock to the pasta & rice. It was not done in 10 minutes, but the broth had boiled down and would have burned if I had not added more liquid. Very tasty meal. I could not find broccolini, but served brussel sprouts instead. I halved them and boiled them, drained them and put them in a dish. Then I cooked the garlic over very low heat until just golden, added the pepper flakes and put back the sprouts. Tossed them and reheated them a minute or two. Each component complemented each other.