Mediterranean Cod with Lebanese rice

1.5 lb Cod fillet pieces (4–6 pieces)

5 garlic cloves, peeled and minced

1/4 cup chopped fresh parsley leaves

Lemon Juice Mixture 

• 5 tbsp fresh lemon juice
• 5 tbsp EVOO
• 2 tbsp melted butter

For Coating

• 1/3 cup all-purpose flour
• 1 tsp ground coriander
• 3/4 tsp sweet Spanish paprika 
• 3/4 tsp ground cumin 
• 3/4 tsp salt
• 1/2 tsp black pepper

Preheat oven to 400 degrees F.

Mix lemon juice, olive oil, and melted butter in a shallow bowl. Set aside

In another shallow bowl, mix all-purpose flour, spices, salt and pepper. Set next to the lemon juice mixture.

Pat fish fillet dry. Dip fish in the lemon juice mixture then dip in the flour mixture. Shake off excess flour. Reserve the lemon juice mixture for later.

Heat 2 tbsp olive oil in a cast iron skillet over medium-high heat (watch the oil to be sure it is shimmering but not smoking). Add fish and sear on each side to give it some color, but do not fully cook (about a couple minutes on each side) Remove from heat.

To the remaining lemon juice mixture, add the minced garlic and mix. Drizzle all over the fish fillets.

Bake in the heated oven for until it begins to flake easily with a fork (10 minutes should do it, but begin checking earlier). Remove from heat and sprinkle chopped parsley.

2 cups long grain or medium grain rice

Water

1 cup broken vermicelli pasta (I used vermicelli from an Indian grocer)

2 1/2 tbsp olive oil

Salt

1/2 cup toasted pine nuts, optional to finish

Rinse the rice well (a few times) then place it in a medium bowl and cover with water. Soak for 15 to 20 minutes. Test to see if you can easily break a grain of rice by simply placing it between your thumb and index finger. Drain well.

In a medium non-stick cooking pot, heat the olive oil on medium-high. Add the vermicelli and continuously stir to toast it evenly. Vermicelli should turn a nice golden brown, but watch carefully not to over-brown or burn it (If it burns, you must throw the vermicelli away and start over).

Add the rice and continue to stir so that the rice will be well-coated with the olive oil. Season with salt.

Now add 3 1/2 cups of water and bring it to a boil until the water significantly reduces (see the photo below).Turn the heat to low and cover.

Cook for 15-20 minutes on low. Once fully cooked, turn the heat off and leave the rice undisturbed in it’s cooking pot for 10-15 minutes, then uncover and fluff with a fork.

Transfer to a serving platter and top with the toasted pine nuts. Enjoy!