Captain Hook’s Codfish
“Think of a wonderful thought, any merry little thought!” Think of lemons, think of cod. Broccoli, rice, no it’s not odd. Just mix it all with wine… You can fry! You can fry! You can fry!
- 1 Broccoli
- Olive oil
- 200 g Jasmine Rice
- 1 tbsp Ginger ground
- 1 clove Garlic minced
- 1 Lemon sliced into wheels
- 2 Cod Fillets boneless
- 1 glass White Wine
- 1 tbsp Parsley
Preheat the oven to 200ºC. Cut your broccoli into florets and add to your baking tray. (Check the Ingredients to see what sort of baking tray I used to roast my broccoli).
Cook the rice in slightly salted, boiling water until cooked and then drain.
In a small bowl, combine 1 tablespoon of olive oil, ginger, garlic, lemon wheels, and salt; and then set aside.
In a wok or large frying pan, heat 2 tbsp of olive oil over medium-high heat. Season cod generously with salt. When oil is almost smoking, add fish and sear for 5 minutes and then remove from pan.
Add ginger-lemon mixture to the pan and sauté sauce for 3 minutes, until the lemon wheels have become brown. Add white wine and parsley until a sauce begins to form.
Add rice and cod to the plate. Pour over your sauce and lemon wheels, then scatter roasted broccoli on top. Garnish with some extra parsley.