Lemon Butter Baked Cod with Garlic Green Beans & Herbed Rice

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 4 (6 oz each) cod fillets
• 1 lb, trimmed fresh green beans
• 1.5 cups uncooked long-grain white rice
• 5 tbsp, melted and divided unsalted butter
• 2 tbsp olive oil
• 5, minced and divided garlic cloves
• 2 (zest and juice) lemon
• 1.75 tsp kosher salt
• 1 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp dried oregano
• 3 tbsp chopped fresh parsley
• 2.5 cups for rice chicken or vegetable broth

Instructions

1. 1Preheat oven to 400°F. Cook the rice: melt butter in a medium saucepan, add 1 minced garlic clove and the rice; toast 1 minute. Add broth and salt, bring to boil, cover, reduce to low and simmer 15–18 minutes until liquid is absorbed. Rest off heat 5 minutes, then fluff with chopped parsley.
2. 2While rice cooks, toss green beans on a large rimmed baking sheet with olive oil, 2 minced garlic cloves, salt, and pepper. Spread in a single layer on one side of the pan.
3. 3Pat cod fillets very dry. Place them on the empty side of the sheet pan. In a small bowl combine remaining melted butter, remaining 2 minced garlic cloves, zest of lemon, lemon juice, paprika, oregano, salt, and pepper.
4. 4Spoon and brush the lemon-butter mixture generously over each cod fillet. Drizzle any leftover mixture over the green beans.
5. 5Roast for 12–15 minutes until the cod flakes easily with a fork and reaches 145°F internally and the green beans are tender-crisp with lightly blistered spots.
6. 6If you want extra color on the fish, switch the oven to broil for the final 1–2 minutes, watching carefully so the garlic butter does not burn.
7. 7Remove the pan from the oven. Squeeze the remaining lemon half over the fish and beans. Sprinkle everything with the remaining fresh parsley.
8. 8Plate a scoop of herbed rice, a portion of garlic green beans, and one lemon-butter cod fillet. Spoon any pan juices over the fish and serve immediately.