Old Bay Garlic Butter Cod, Roasted Garlic Parmigiano Asparagus, and Stovetop White Rice
Old Bay Garlic Butter Cod, Roasted Garlic Parmigiano Asparagus, and Stovetop White Rice
1h
Serves 1
Directions
- 1Preheat the oven to 400 degrees Fahrenheit.
- 2Rinse the white rice under cold water a couple of times until the water is clear.
- 3In a large pot, add water and bring it to a boil.
- 4Once the water is boiling, add salt and butter, and mix until the butter is melted.
- 5Bring the water back to a boil, then stir in the rice.
- 6Bring to a low simmer, stir once more, cover the pot with a lid, and cook on low heat without touching for 15 minutes.
- 7After 15 minutes, remove the rice from heat and let it sit for 10 minutes with the lid still on.
- 8Slice the cod into fillets.
- 9Combine room temperature melted butter, Old Bay, olive oil, lemon juice, and minced garlic for the cod seasoning.
- 10Pat dry the cod and evenly brush the seasoning mixture across each piece.
- 11Sprinkle a little more Old Bay across the top of the cod, if desired, then set aside.
- 12Cut an inch off the bottom of the asparagus where the tough end meets the tender stem.
- 13For the asparagus seasoning, combine room temperature melted butter, all spices, minced garlic, and Parmigiano Reggiano cheese.
- 14Place the asparagus on a baking sheet, then fully coat it in the garlic and cheese butter mixture.
- 15Place the asparagus and cod in the oven and bake both for about 15 minutes.
- 16Turn the asparagus over halfway through cooking.
- 17When the rice is done cooking and resting, remove the lid and use a fork to fluff the rice.
- 18Once everything is done, let the cod rest for 10 minutes before serving.
- 19Add extra cheese to the asparagus if you like.
Ingredients
- 2 pounds Cod, sliced into fillets
- 0.25 cup Unsalted Butter, melted & cooled to room temperature
- 1 tablespoon Olive Oil
- 3 cloves Garlic, minced
- 1 tablespoon Old Bay Seasoning
- Chopped Parsley, for garnish
- 0.5 Fresh Juice of Lemon
- Salt, to taste
- Black Pepper, to taste
- 2 pounds Asparagus, cleaned and trimmed
- 1 teaspoon Kosher Salt, or to taste
- 1 teaspoon Black Pepper, or to taste
- 1 teaspoon Paprika, divided
- 0.5 cup Unsalted Butter, melted & cooled to room temperature
- 1 teaspoon Granulated Onion
- 1 teaspoon Granulated Garlic
- 1 teaspoon Italian Seasoning
- 2 cloves Garlic, minced
- 0.75 cup fresh grated Parmigiano Reggiano Cheese, or Parmesan Cheese, plus additional for after cooking
- 3 cups water
- 1 teaspoon Kosher Salt
- 2 tablespoons Unsalted Butter
- 2 cups Long Grain White Rice
Equipment
ovenlarge potbaking sheetfork
Tips
- Pat dry the cod before seasoning.
- Sprinkle extra Old Bay on the cod if desired.
- Turn the asparagus over halfway through cooking.
- Fluff the rice with a fork after resting.
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