Lemon Butter Cod Rice with Zesty Butter

Ingredients

• 680 g (1.5 lb)cod fillets, patted dry
• 1 tspkosher salt
• 1/2 tspcracked black pepper
• 1/2 tspsmoked paprika
• 280 g (1.5 cups)jasmine rice, rinsed
• 590 ml (2.5 cups)low-sodium vegetable broth
• 3 clovesgarlic, minced
• 1 smallshallot, finely diced
• 57 g (4 tbsp)unsalted butter
• 1 largelemon, half juiced and half sliced into rounds
• 15 g (1/4 cup)fresh parsley, chopped

Instructions

1. 1

   Season the cod

   Pat the cod fillets completely dry. Season both sides with the salt, black pepper and smoked paprika.

2. 2

   Cook the aromatics

   Melt 2 tbsp of the butter in a deep skillet or pot over medium heat. Add the garlic and shallot and cook for 2 minutes, until translucent and fragrant.

3. 3

   Toast the rice

   Stir in the rinsed jasmine rice and cook, stirring constantly, for 2 minutes, until the edges of the grains look translucent.

4. 4

   Add the broth

   Pour in the vegetable broth and half of the lemon juice. Bring to the boil, then immediately reduce the heat to low.

5. 5

   Arrange the fish

   Set the seasoned cod fillets on top of the rice and place the lemon rounds over the fish.

6. 6

   Cook covered

   Cover the pan with a tightly fitting lid. Cook for 15 minutes, until the rice has absorbed the liquid and the fish is opaque.

7. 7

   Rest the pan

   Take the pan off the heat and leave it covered for 5 minutes.

8. 8

   Finish the rice

   Carefully lift the fish onto a plate. Stir the remaining 2 tbsp butter and the parsley into the rice.

9. 9

   Fluff and return

   Fluff the rice with a fork. Put the fish back on top and drizzle over any remaining lemon juice.

10. 10

    Serve straight away

    Serve immediately, while the butter is still velvety and shimmering.

What is lemon butter cod rice?

This is a one-pan seafood supper: cod is gently cooked over seasoned rice, so the fish and grains are ready together. Rice-and-fish dishes appear in many coastal cuisines; this version takes a simple, bright approach with lemon, butter and parsley.

Cooking the rice in broth gives it savoury flavour, while the cod sits above it rather than being stirred through. The result is tender fish and fluffy rice with a buttery, citrusy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 524 calories, 36g protein, 61g carbs, 13g fat.

The rice supplies most of the carbohydrates, while cod provides the bulk of the protein. Butter contributes much of the fat; serve with a generous portion of green vegetables or salad to balance the plate.

Why cook the rice first?

Rinsed rice: removing excess surface starch helps the grains cook more separately. Stirring it briefly in the butter and aromatics gives the grains a light coating before the broth goes in.

Broth: low-sodium vegetable broth adds flavour without making the dish overly salty. Bring it to the boil, then turn the heat down as directed so the rice cooks gently under the lid.

Getting the cod ready

Dry surface: patting the fillets dry helps the seasoning cling instead of sliding off. Apply the salt, pepper and smoked paprika evenly to both sides.

Even pieces: fillets of similar thickness are more likely to finish at the same time. Lay them in a single layer over the rice and avoid lifting the lid during the 15-minute cook.

How to judge when it is done

Rice: after 15 minutes, it should have absorbed the broth. Keep the pan covered off the heat for the full 5-minute rest, which lets the rice settle before fluffing.

Fish: look for opaque flesh. If a particularly thick piece still looks translucent in the centre, cover the pan again and cook it a little longer before serving.

The lemon and butter finish

Lemon: half the juice goes into the broth, and the rounds sit on the cod as it cooks. The remaining juice is added at the end for a fresher citrus note.

Butter and parsley: stirring them into the rice after the rest keeps the finish rich and aromatic. Fluff gently so the grains stay intact, then return the fish to the top.

What to serve alongside

This dish is substantial on its own, with rice and cod in every serving. For a simple contrast, serve it with a crisp green salad or steamed greens, keeping the sides separate so the rice remains fluffy.

Bring the pan to the table or plate the cod over the rice, with lemon rounds and parsley visible. Serve promptly while the butter is still glossy.

Recipe notes & tips

• Rinse the rice before cooking, then drain it well.
• Use a pan with a lid that fits tightly to keep the steam in.
• Keep the cod in a single layer so it cooks evenly.
• Avoid lifting the lid during the 15-minute cooking time.
• Fluff the rice gently with a fork rather than stirring it vigorously.

Variations

• Fresh herbs: swap the parsley for chopped dill or chives.
• More citrus: add extra lemon juice at the table to taste.
• Milder seasoning: leave out the smoked paprika for a simpler flavour.
• Vegetable side: serve with steamed green beans or broccoli.
• Different fish: use similarly thick white fish fillets and check that they are opaque before serving.

Common mistakes to avoid

• Wet cod: the seasoning may not cling well; pat the fillets dry before adding it.
• Unrinsed rice: excess surface starch can make the grains stickier; rinse and drain the rice first.
• High heat after boiling: the bottom may catch before the rice cooks; reduce the heat to low immediately.
• Loose lid: steam can escape and leave the rice undercooked; use a tightly fitting lid.
• Skipping the rest: the rice may be less settled; leave the covered pan off the heat for 5 minutes.
• Vigorous stirring: the grains can break up; fluff the finished rice gently with a fork.

How to store

Refrigerate leftovers promptly in a covered container and use within 2 days. Reheat until steaming hot throughout, adding a splash of broth or water if the rice seems dry.

Frequently asked questions