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Seared Cod & Saffron Rice
with Lemon-Butter Pan Sauce
20 MIN
2 Servings
From the Test Kitchen
Simple jasmine rice gets a boost of bold color and delicate spice thanks to the addition of fragrant saffron as it cooks alongside tender bites of kale. The duo are a sophisticated pairing for delicate, flaky fish and a lemony butter sauce, lightly spiced with crushed red pepper.
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NutritionPER SERVING
-
Calories600 Cals (est.)
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fresh
ingredients
Title
-
2 Cod Fillets
- ½ cup Jasmine Rice
- 1 bunch Kale
- 1 Lemon
- 2 Tbsps Crème Fraîche
- 2 Tbsps Butter
- 1 pinch Saffron
- ¼ tsp Crushed Red Pepper Flakes
-
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
1
Make the kale rice:
Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine.
2
Cook the fish:
While the rice and kale cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.
3
Make the sauce:
While the fish cooks, quarter and deseed the lemon. To the pan of reserved fond, add the juice of 2 lemon wedges, 1 tablespoon of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced. Turn off the heat. Stir in the butter until melted and combined.
4
Finish the kale rice & serve your dish:
To the pot of cooked kale rice, stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished kale rice. Top the fish with the sauce. Serve with the remaining lemon wedges on the side. Enjoy!
1
Make the kale rice:
Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a medium pot, combine the rice, saffron, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, place the chopped kale on top of the rice. Reduce the heat to medium-low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and stir to combine.
2
Cook the fish:
While the rice and kale cook, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 2 to 3 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Loosely cover with foil to keep warm.
3
Make the sauce:
While the fish cooks, quarter and deseed the lemon. To the pan of reserved fond, add the juice of 2 lemon wedges, 1 tablespoon of water, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook on medium, stirring constantly and scraping up any fond, 1 to 2 minutes, or until combined and the liquid is slightly reduced. Turn off the heat. Stir in the butter until melted and combined.
4
Finish the kale rice & serve your dish:
To the pot of cooked kale rice, stir in the crème fraîche. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished kale rice. Top the fish with the sauce. Serve with the remaining lemon wedges on the side. Enjoy!
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