Lemon Cod Rice Bowl (Low Sodium)

Name: Lemon Cod Rice Bowl (Low Sodium)
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 240 g Cod; 120 g Brown Rice; 140 g Zucchini; 120 g Carrot; 16 g Extra Virgin Olive Oil; 20 g Lemon; 4 g Fresh Dill; 0.5 g Black Pepper (Ground)

Flaky cod with zucchini and carrots over rice, finished with lemon and dill for a light kidney-friendly lunch.

Prep: 10 min

Cook: 18 min

420 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

240 gCod (more recipes)
2 fillets
120 gBrown Rice (more recipes)
dry
140 gZucchini (more recipes)
half-moons
120 gCarrot (more recipes)
thin rounds
16 gExtra Virgin Olive Oil (more recipes)
20 gLemon (more recipes)
juice and zest
4 gFresh Dill (more recipes)
chopped
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
Cook brown rice according to package directions, about 20-25 minutes.
2
Season cod with black pepper and a pinch of salt. In a skillet over medium heat, warm half the olive oil and sear cod 3-4 minutes per side until it flakes. Remove and keep warm.
3
In the same pan, add remaining olive oil, zucchini, and carrots. Cook 5-6 minutes until tender-crisp.
4
Return cod to the pan, add lemon juice and zest, and warm 1 minute. Sprinkle with dill.
5
Serve cod and vegetables over rice. Spoon pan juices on top.