- 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)
- calories 416
- fat 14.9 g
- satfat 4.7 g
- monofat 7.4 g
- polyfat 1.5 g
- protein 36 g
- carbohydrate 35 g
- fiber 2 g
- cholesterol 88 mg
- iron 2 mg
- sodium 426 mg
- calcium 46 mg
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.