Seared Cod & Saffron Rice

with Lemon-Butter Pan Sauce

  • Group Created with Sketch.
    Time
    20 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 500 calories Group 22 Created with Sketch.
    Nutrition Label
    Download
WW Freestyle
11 Smart Points

Simple jasmine rice gets a boost of bold color and flavor 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 bright, lemony butter sauce, lightly spiced with a touch of crushed red pepper.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Seared Cod & Saffron Rice with Lemon-Butter Pan Sauce
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon.

Make the saffron-kale rice:
2 Make the saffron-kale rice:

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. Taste, then season with salt and pepper if desired.

Cook the fish:
3 Cook the fish:

Meanwhile, 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 teaspoon of olive oil on medium until hot. Add the seasoned fish. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the pan sauce & serve your dish:
4 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the juice of 2 lemon wedges (carefully, as the liquid may splatter), 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, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the saffron-kale rice topped with the cooked fish and pan sauce. Serve the remaining lemon wedges on the side. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Quarter and deseed the lemon.

2 Make the saffron-kale rice:

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. Taste, then season with salt and pepper if desired.

Make the saffron-kale rice:
Cook the fish:
3 Cook the fish:

Meanwhile, 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 teaspoon of olive oil on medium until hot. Add the seasoned fish. Cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the pan sauce & serve your dish:

To the pan of reserved fond, add the juice of 2 lemon wedges (carefully, as the liquid may splatter), 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, 30 seconds to 1 minute, or until combined and the liquid is slightly reduced in volume. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the saffron-kale rice topped with the cooked fish and pan sauce. Serve the remaining lemon wedges on the side. Enjoy! 

Make the pan sauce & serve your dish: