What You’ll Need

For the Cod

• 1 lb wild caught cod fillets

• ¼ cup flour

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ tsp paprika

• 2 tbsp olive oil (for cooking)

For the Rice

• 1 cup white rice

• 2 cups water

• pinch of salt

For Serving / Finish

• Fresh dill, chopped

• Fresh chives, chopped

• Lemon wedges

Sauce

• Green Curry Chimichurri Sauce from Chin Dribblin

A bright, herbaceous sauce with lime, garlic, cilantro, and green curry flavors that works perfectly as a finishing drizzle for seafood.

Let’s Cook

1. Cook the Rice

Bring water and a pinch of salt to a boil. Add rice, reduce heat to low, cover, and cook 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff.

2. Season the Cod

Pat cod dry with paper towels. In a shallow bowl, mix: flour, salt, pepper, garlic powder, and paprika. Lightly dredge the cod in the flour mixture, shaking off excess.

3. Pan-Sear the Cod

Heat olive oil in a skillet over medium-high heat. Add cod and cook 3–4 minutes per side, until: golden and lightly crispy, and cooked through and flaky. Remove from heat.

4. Plate the Dish

Spoon rice onto plates as the base. Place cod fillets on top.

5. Finish & Serve

Warm sauce up in a saucepan, and drizzle generously with the green curry chimichurri sauce. Top with: fresh dill, chives, and a squeeze of lemon. Serve with your favorite sides, and serve immediately. Enjoy!