Recipes

By Andreus Quinones

Cod filets (at least 1.5 to 2 inches thick)

½ stick of unsalted butter

½ lemon

Kosher salt (to taste)

Cracked black pepper (to taste)

1 teaspoon dried oregano

1 teaspoon of dried dill

Extra Virgin Olive oil

For the rice (best if done in a rice cooker)

Mahatma basmati rice

1 chicken bouillon cube

½ teaspoon of salt

½ teaspoon of onion powder

1 packet of Sazon con Achiote

Baked Cod & Seasoned Rice

Preheat the oven to 400° F. Take your cod filets, fresh or thawed, and pat them dry. Coat them on both sides lightly with the extra virgin olive oil. Place into a Pyrex or other non-stick baking dish. Squeeze the lemon over the filets, then sprinkle the salt, pepper, oregano, and dill over the fish. Cut up the butter and place a few pats on top of the fish and around it.

Follow the directions for the rice, but add all of the ingredients to the rice, stirring before you start the rice cooker. Once you start the rice cooker, then place the fish in the oven. The fish and rice should finish about the same time. This meal goes great with sweet plantains, or sweet potatoes, and even broccoli. Enjoy!!

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