Middle Eastern Spiced Cod with Brown Rice, Dates,  & Lemon-Yogurt Sauce
Mediterranean Diet

Middle Eastern Spiced Cod

with Brown Rice, Dates, & Lemon-Yogurt Sauce

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 620 Cals/serving
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Some of the season’s first juicy tomatoes make their appearance in the hearty brown rice side for our flaky cod, which gets heady, fragrant flavor from ras el hanout—a popular blend of spices that often features turmeric, cumin, cinnamon, and more.

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Cook the rice:
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients:
2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Small dice the zucchini. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the spinach. Pit and roughly chop the dates.  

Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of seasoned tomatoes, add the diced zucchini, lime zest, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

Cook the fish:
4 Cook the fish:

While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish; loosely cover the pan with aluminum foil and cook 5 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

Make the yogurt sauce:
5 Make the yogurt sauce:

While the fish cooks, in a bowl, combine the yogurt, the juice of the remaining lime wedges, and a drizzle of olive oil; season with salt and pepper. 

Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

To the pot of cooked rice, add the marinated vegetables (including any liquid from the bowl) and chopped spinach and dates. Drizzle with olive oil; stir to combine and season with salt and pepper to taste. Serve the cooked fish over the finished rice. Serve the yogurt sauce on the side. Enjoy!

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Cook the rice:
1 Cook the rice:

Heat a medium pot of salted water to boiling on high. Once boiling, add the rice. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients:

While the rice cooks, wash and dry the fresh produce. Halve the tomatoes; place in a medium bowl and season with salt and pepper. Small dice the zucchini. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the spinach. Pit and roughly chop the dates.  

Prepare the ingredients:
Marinate the vegetables:
3 Marinate the vegetables:

To the bowl of seasoned tomatoes, add the diced zucchini, lime zest, the juice of 2 lime wedges, and as much of the garlic paste as you’d like. Drizzle with olive oil and season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste. 

4 Cook the fish:

While the vegetables marinate, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the ras el hanout to coat (you will have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the seasoned fish; loosely cover the pan with aluminum foil and cook 5 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat. 

Cook the fish:
Make the yogurt sauce:
5 Make the yogurt sauce:

While the fish cooks, in a bowl, combine the yogurt, the juice of the remaining lime wedges, and a drizzle of olive oil; season with salt and pepper. 

6 Finish the rice & serve your dish:

To the pot of cooked rice, add the marinated vegetables (including any liquid from the bowl) and chopped spinach and dates. Drizzle with olive oil; stir to combine and season with salt and pepper to taste. Serve the cooked fish over the finished rice. Serve the yogurt sauce on the side. Enjoy!

Finish the rice & serve your dish: