Despite these memories, at some point in my life I decided to like fish. I imagine this is how many people come to like fish, through adulthood. For this recipe, I lean on cod, a light and mildly sweet fish that lends itself to the caramelly notes of fennel tossed with golden raisins, sliced almonds, and fresh lemon juice. Both the cod and fennel salad sit on a bed of earthy wild rice. Cook this meal for a grown-up family dinner or for a special gathering with friends.
How to Cook Wild Rice
I used a blend of wild and brown rice, which is a bit easier to come by at the grocery store than just wild rice. The rice bakes for roughly 50 minutes, then the cod is laid on top, and together they bake for 15 to 20 minutes. It’s a long bake, but most of it is hands off.
Tips for Buying Cod
This recipe calls for portioned skinless cod fillets—they are the perfect single servings. Fresh cod should be firm to the touch, not spongy, overly soft, or dry. It should be slightly wet, but never slimy. Look for fillets that are about the same size so that they cook at the same rate. If using frozen cod, follow the package instructions for thawing. It’s generally best to thaw it in the fridge overnight. Once thawed, use it right away rather than let it sit in the fridge. Can’t find cod? Use pollock, tilapia, haddock, or mahi-mahi.
How to Tell Cod Is Perfectly Cooked
I suggest baking the cod for 15 to 20 minutes; however, oven temperatures vary or your fish may be thicker or thinner than mine, so check the fish for doneness at the 15-minute mark. When perfectly cooked, it should feel firm when lightly pressed and will flake easily when prodded with a fork.
Last Tip: Be Prepared!
Prepare all the ingredients—plump up the raisins, squeeze the lemon juice, and slice the fennel—as soon as you pop the rice into the oven. Everything comes together quickly at the end so having the ingredients ready to go makes it go faster and smoother.
More Delicious Cod Recipes to Try
Coconut Poached Cod With Ginger and Lime Baked Cod With Ritz Cracker Topping Pan Simmer Pacific Black Cod Cod With Tomato and Orange Cod Sautéed in Olive Oil With Fresh Tomatoes
2 cups boiling water 1 cup uncooked wild and brown rice 1 tablespoon dried parsley or Italian seasoning 1/2 teaspoon salt
For the cod:
4 fillets skinless cod (about 1 pound) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, melted 2 tablespoons fresh lemon juice
For the fennel:
1/2 cup boiling water 1/3 cup golden raisins 1/4 cup extra virgin olive oil, divided 2 large fennel bulbs, thinly sliced (fronds reserved for garnish) 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 large shallots, thinly sliced 1 teaspoon honey 1/4 cup fresh lemon juice 1/3 cup toasted sliced almonds 1/3 cup parsley leaves, tightly packed 1 lemon, quartered, for garnish
Sprinkle 2 tablespoons of water over the rice around the edges of the dish. Cover the dish tightly with foil and pop it back in the oven for 15 to 20 minutes, until the cod is cooked through. It will transform from translucent to opaque and gently flake when prodded with a fork. A thermometer poked into the center should read 145°F. Meanwhile, in a medium bowl, add the remaining 2 tablespoons olive oil, honey, and lemon juice, and stir until the honey is dissolved. Remove the skillet from the heat and stir in the plump raisins, almonds, and lemon dressing. Taste and adjust seasoning with more salt, black pepper, or honey. Fold in the parsley. To store leftovers, separate the cod, fennel salad, and rice into separate containers and refrigerate for up to 3 days. Because the fish will reheat at a different rate than the rice, heat them separately in the microwave. Did you love the recipe? Leave us a review in the comments!
