Old Bay Garlic Butter Cod, Roasted Garlic Parmigiano Asparagus, and Stovetop White Rice

1h
Serves 1
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Directions

  1. 1Preheat the oven to 400 degrees Fahrenheit.
  2. 2Rinse the white rice under cold water a couple of times until the water is clear.
  3. 3In a large pot, add water and bring it to a boil.
  4. 4Once the water is boiling, add salt and butter, and mix until the butter is melted.
  5. 5Bring the water back to a boil, then stir in the rice.
  6. 6Bring to a low simmer, stir once more, cover the pot with a lid, and cook on low heat without touching for 15 minutes.
  7. 7After 15 minutes, remove the rice from heat and let it sit for 10 minutes with the lid still on.
  8. 8Slice the cod into fillets.
  9. 9Combine room temperature melted butter, Old Bay, olive oil, lemon juice, and minced garlic for the cod seasoning.
  10. 10Pat dry the cod and evenly brush the seasoning mixture across each piece.
  11. 11Sprinkle a little more Old Bay across the top of the cod, if desired, then set aside.
  12. 12Cut an inch off the bottom of the asparagus where the tough end meets the tender stem.
  13. 13For the asparagus seasoning, combine room temperature melted butter, all spices, minced garlic, and Parmigiano Reggiano cheese.
  14. 14Place the asparagus on a baking sheet, then fully coat it in the garlic and cheese butter mixture.
  15. 15Place the asparagus and cod in the oven and bake both for about 15 minutes.
  16. 16Turn the asparagus over halfway through cooking.
  17. 17When the rice is done cooking and resting, remove the lid and use a fork to fluff the rice.
  18. 18Once everything is done, let the cod rest for 10 minutes before serving.
  19. 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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