Cod Over Creamy Dill Sauce & Roasted Tomatoes Rice Asparagus

A flavorful dish featuring cod served over a creamy dill sauce with roasted tomatoes, fragrant jasmine rice, and tender asparagus.

By @cookwithchay

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 2 cups jasmine rice
• 3.75 cups chicken broth
• 2 cups tomatoes
• 1 tablespoon olive oil
• 4 cloves garlic cloves
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 cup heavy whipping cream
• 1 tablespoon butter
• 1 tablespoon chopped dill
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.5 teaspoon pepper
• 2 pounds cod fillets
• 1 tablespoon olive oil
• 1.5 teaspoon salt
• 1.5 teaspoon pepper
• 1 tablespoon all-purpose seasoning
• 2 tablespoons olive oil
• 1 bunch asparagus

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and chicken broth.
3. Bring the pot to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes until the rice is tender.
4. Preheat the oven to 375°F (190°C). Halve the tomatoes and place them on a baking sheet.
5. Drizzle the tomatoes with olive oil, sprinkle with minced garlic, salt, and pepper.
6. Bake the tomatoes on the top rack for about 20 minutes until they are slightly charred.
7. In a saucepan over very low heat, combine heavy cream, butter, chopped dill, lemon juice, salt, and pepper.
8. Simmer the dill sauce for 3-4 minutes while stirring, until it slightly thickens.
9. Pat the cod fillets dry with paper towels, ensuring they are completely dry.
10. Rub the cod with olive oil, then season with salt, pepper, and all-purpose seasoning on both sides.
11. Cut the cod fillets into thick pieces.
12. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
13. Cook the cod for 2-3 minutes on each side until golden brown and cooked through.
14. Blanch the asparagus in salted boiling water for 2-3 minutes until tender-crisp.
15. To serve, spoon the dill sauce onto a plate, place the cod on top, garnish with roasted tomatoes, and serve with jasmine rice and asparagus.