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Baked Bacalao with Greens and Garlicky Rice

Baked Bacalao with Greens and Garlicky Rice
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Are you looking for something quick and easy to cook for dinner tonight?  Look no further because I have the perfect meal just for you!  This recipe for Baked Bacalao (Codfish) with Greens and Garlicky Rice can be on the table in just over half an hour. With a little planning ahead to buy the fish, this is a simple, fast and healthy recipe that should keep you from having to call for take-out or delivery.

Have a Little Sous Chef at home and want to get her involved in the cooking?  With some support, a younger child can help you wash the greens by swishing them around in a large bowl of water, help use a salad spinner to dry the greens (if applicable) or help you pour oil or squeeze limes.  An older child can do those tasks unassisted as well as help to season the fish, stir the greens and prepare the rice after it has finished cooking.  Just don’t forget that a chef’s most important tools are freshly washed hands.

Ingredients & Method (Serves 3 to 4)

Pre-heat the oven to 400°.

For the rice

  • 1 tablespoon olive oil, plus a little more for topping the cooked rice
  • 2 cloves garlic, smashed and peeled
  • Salt and pepper, to taste
  • 1 cup basmati rice, uncooked
  • 1½ cups water
  • ½ tablespoon butter, unsalted
  • Juice of ½ lime
  • ¼ cup parsley, finely chopped

Heat the olive oil in a saucepan over medium-high heat for around 10 seconds.  Add the garlic and salt. Cook for 30-45 seconds, stirring occasionally to prevent burning.  Add the uncooked rice, and a pinch of salt and pepper. Cook for 2-3 minutes, stirring occasionally to prevent burning.  Add the water, stir one more time, cover and let simmer for 20 minutes on low heat.

For the fish

  • ½ tablespoon olive oil
  • Juice of 2 limes
  • Salt, pepper, garlic powder & paprika, to taste
  • 1¼ pounds codfish fillets

Line a baking dish with parchment paper and add olive oil  to the bottom of the dish. On both sides of the fish put: olive oil, the juice of 1 lime and spices, to taste. Bake for 12-17 minutes depending on the thickness of the fillets.

For the greens

  • 1 tablespoon olive oil
  • 1 clove garlic, smashed and peeled
  • pinch of red pepper flakes
  • Salt, to taste
  • 1 bunch leafy greens such as spinach, kale or bok choy, rinsed dried

Heat the olive oil over medium high heat.  Add the garlic and red pepper flakes.  Let cook for around 20-30 seconds until you start to smell the garlic.  Add the greens and a pinch of salt.  Sauté, stirring occasionally, for around 2-3 minutes until cooked*.  Remove from the heat.

*Kale will take a little longer to cook-closer to 5-6 minutes.

Finish the rice and build the plates

After the rice cooks, let it stand covered, off the heat, for 10 minutes.  Then add the butter a little bit more olive oil, most of the parsley, juice of ½ lime, a bit of salt and pepper to the saucepan and stir to mix through.  Taste and adjust seasoning as needed.

Serve rice, greens and fish side by side. Top the cooked fish with a bit of parsley and serve with remaining limes.

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