Cod fillet, baked with vegetables and jasmine rice by Worlds Youngest Chef | Big Little Chef

– cod 350 gr
– Green peas 50 gr
– Bulgarian pepper 150 gr
– Rice jasmine 180 gr
– Ground coriander 1 tsp
– Olive oil 30 ml
– Tomatoes 1 pc
– Lemon 0,5 pcs
– Parsley 1-2 vet
– Foil 1 pc
– Shape aluminum 1 piece


Rice jasmine should not be washed for cooking. It is best to cook rice in a 3: 1 ratio. Boil water with salt. Pour the rice into the boiling water. Cook the rice on medium heat and stir slightly for 10-12 minutes. Put the rice in a colander and rinse with a stream of warm water to wash off any excess stickiness. Cut tomatoes into slices and pepper into half rings. In a deep bowl, combine the peppers, tomatoes, half of the ground coriander, green peas, olive oil and boiled rice. Rub lemon peel and finely chop the parsley. Check fish for bones and slice portion wise. Put the rice with vegetables in a baking dish. Sprinkle with the remaining coriander. Season with lemon and salt and then cover with foil. Bake in the oven for 13-15 minutes. Sprinkle with parsley before serving. Serve rice with fish right away.

Preparation time: 45-50 min.
Servings: 2

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