Baked Cod with Wild Rice and Steamed Zucchini

Ingredients

• Cod fillet 150 g
• Wild rice 100 g
• Zucchini 150 g
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2 piece

Method

1. Prepare the wild rice. Rinse 100g of wild rice under cold running water using a fine mesh sieve to remove any debris. Then, place the rice in a medium saucepan and add 3 cups (720ml) of water. Add a pinch of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a lid, and let it simmer gently for about 35-40 minutes, or until the rice is tender and the water is absorbed. Once cooked, remove from heat and let it sit covered for 5 minutes.
   Tip: Rinsing the rice helps remove excess starch and any impurities, resulting in fluffier cooked rice.
2. Preheat the oven and prepare cod. While the rice is cooking, preheat your oven to 200°C (390°F). Pat the cod fillet dry with paper towels to remove moisture. Place the cod on a baking tray lined with parchment paper or lightly greased with a little olive oil. Drizzle half a tablespoon of olive oil over the fillet and season with salt and black pepper to taste.
   Tip: Drying the fish helps it bake evenly and prevents it from steaming.
3. Bake the cod. Put the baking tray with the cod into the preheated oven. Bake for 12-15 minutes, depending on thickness. The cod is done when it flakes easily with a fork and is opaque all the way through.
   Tip: Avoid overcooking to keep the cod moist and tender.
4. Prepare and steam zucchini. While the cod bakes, wash the zucchini and cut off the ends. Slice the zucchini into rounds about 1/2 inch thick. Place the zucchini slices in a steamer basket over boiling water. Cover and steam for 5-7 minutes until the zucchini is tender but still slightly firm.
   Tip: Do not over-steam zucchini to maintain vibrant color and texture.
5. Finish and plate. Once everything is cooked, fluff the wild rice with a fork. Drizzle the remaining half tablespoon of olive oil over the steamed zucchini and season with a pinch of salt. Plate the wild rice first, then place the baked cod fillet on top or beside it, and add the steamed zucchini. Optionally, squeeze fresh lemon juice over the cod and zucchini for extra flavor.
   Tip: Lemon juice brightens the flavors and adds a fresh touch.

Pro tips

• Use a timer to keep track of cooking times to avoid overcooking the fish or vegetables.
• If you don’t have a steamer basket, you can steam zucchini by placing it in a colander over boiling water and covering it with a lid or foil.