Expect plenty of bright, clean flavours in this recipe. Lemon, capers, and dill is a classic Greek combination.
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Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Plain Flour
Cod Fillet
Third Of The Greek Tomato Rice Traybake Base
Fresh Dill
Mayonnaise
Lemon
Capers
Olive Oil
Salt
Black Pepper
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
Serves
2
Plain Flour
Cod Fillet
Third Of The Greek Tomato Rice Traybake Base
Fresh Dill
Mayonnaise
Lemon
Capers
Olive Oil
Salt
Black Pepper
Unlock Mob Premium
Make This With...
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
This recipe can be made using a pre-cooked version of our batch-cooked Greek Tomato Rice Traybake. Make a big batch and you'll have access to three quick and easy recipes.
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Step 1.
Heat the oven to 200°C. Put the flour onto a tray and season with salt and pepper. Pat the cod dry and coat in the flour on all sides.
Step 2.
Heat some oil in a frying pan set over a medium-high heat and add the fish. Cook for around 2 mins on each side until golden, then transfer to the oven to cook through for 8-10 mins (timings will vary slightly depending on the thickness of the cod).
Step 3.
Get the rice into a small saucepan set over a medium heat and cover with a lid. Meanwhile, finely chop the dill, then add to a bowl with the mayo and the zest and juice of the lemon.
Step 4.
Serve the rice topped with the cod and a dollop of the dill aioli, then scatter with capers.
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