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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