Coriander Cod with Carrot Pilaff
Coriander Cod with Carrot Pilaff
2 tbsp olive oil
4 skinless cod fillets, about 175g each
2 tbsp chopped fresh coriander
zest and juice of one lemon
1 onion, chopped
2 tsp cumin seeds
2 large carrots, grated
200g basmati rice
600ml vegetable stock [OXO cube, use two for stronger flavour]
Heat the grill pan to high, then line with double thickness foil and curl up the edges to catch the juices. Brush lightly with oil and put the cod on top. Sprinkle over the coriander, lemon zest and juice and drizzle with a little more oil. Season with salt and ground fresh pepper, grill for about 10-12 minutes until the fish flakes easily. Heat the remaining oil in a pan. Add the onions and cumin and fry for a few minutes. Add the carrots and stir well, then stir in the rice until glistening. Add the stock and bring to the boil. Cover and cook gently for about 10 mins until the rice is tender and the stock absorbed. Spoon the rice onto warm plates, top with the cod and pour over the pan juices.