Lemon-Browned Butter Cod with Hazelnut Pilaf

Name: Lemon-Browned Butter Cod with Hazelnut Pilaf
Yield: Serves 4 (serving size: 1 fillet and about 1/2 cup rice mixture)
Ingredients: 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); ½ cup uncooked basmati rice; .63 teaspoon kosher salt, divided; ½ teaspoon freshly ground black pepper, divided; ¼ cup chopped toasted hazelnuts; 4 (6-ounce) cod fillets; 2 tablespoons fresh lemon juice; 4 lemon wedges (optional)

8 Ratings
8 Reviews

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.

By Deb Wise

Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:

Serves 4 (serving size: 1 fillet and about 1/2 cup rice mixture)

Nutrition Info

Directions

Step 1
Preheat oven to 400°.

Advertisement
Step 2
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.
Step 3
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).
Step 4
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.

Chef's Notes

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.

Nutrition Facts

Per Serving:

416 calories; fat 14.9g; saturated fat 4.7g; mono fat 7.4g; poly fat 1.5g; protein 36g; carbohydrates 35g; fiber 2g; cholesterol 88mg; iron 2mg; sodium 426mg; calcium 46mg.

Sort by: Newest

Newest Oldest

Maywati

04/04/2016

To me this lacked flavor. Maybe because I didn't stir the pilaf the spaghetti went to the top of the pot and was crunchy and not fully cooked. The fish as bland. Will not make again.

icancookthat

01/04/2016

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

daneanp

12/17/2015

CL has better fish recipes. The rice/spaghetti mix was unusual, just ok. I probably won't make this again but I'm glad I tried it.

carolfitz

10/17/2015

Very easy prep for cod loin, agree you need to increase the sauce/increase the calories, Served with steamed asparagus rather than the recommended broccolini.

agavegal

09/18/2015

This is a very easy meal and my husband and son both loved it.

GMDWYER

09/15/2015

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.

SuzanneM

08/25/2015

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.

steponme

08/12/2015

Four stars b/c the rice blend needed double the liquid and time to fully cook, but it was quick, tasty and a good week night meal. Added steamed broccoli to round out the meal; will cook again.

Back to Lemon-Browned Butter Cod with Hazelnut Pilaf

All Reviews for Lemon-Browned Butter Cod with Hazelnut Pilaf

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Lemon-Browned Butter Cod with Hazelnut Pilaf

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Lemon-Browned Butter Cod with Hazelnut Pilaf

Account

Lemon-Browned Butter Cod with Hazelnut Pilaf

Gallery

Recipe Summary test

Ingredients

Directions

Chef's Notes

Nutrition Facts

Reviews (8)

All Reviews for Lemon-Browned Butter Cod with Hazelnut Pilaf