Herb-Baked Cod with Steamed Brown Rice and Roasted Zucchini

Ingredients

• 1.5 cup long-grain brown rice (Ensure it's long-grain for the fluffiest result)
• 3 cup water (Use cold or room temperature water)
• 0.75 tsp salt (Optional, for seasoning)
• 1 tbsp olive oil (Optional, helps prevent sticking and adds flavor)

Instructions

1. 1

   Place the brown rice in a fine-mesh sieve. Rinse thoroughly under cold running water for about 1-2 minutes, or until the water runs clear. Drain completely. This step is crucial for removing excess surface starch, which ensures fluffy, separate grains.

2. 2

   In a medium saucepan with a heavy bottom and a tight-fitting lid, combine the rinsed rice, water, salt, and olive oil (if using).

3. 3

   Bring the mixture to a rolling boil over high heat. Once it's boiling, give the rice one quick stir to prevent it from sticking to the bottom.

4. 4

   Immediately reduce the heat to the lowest possible setting. Cover the saucepan with the lid and let it simmer gently for 40 minutes. It is very important not to lift the lid during this time, as the trapped steam is what cooks the rice.

5. 5

   After 40 minutes, remove the saucepan from the heat but keep the lid on. Let it stand undisturbed for another 10 minutes. This resting period allows the grains to absorb any remaining moisture and firm up.

6. 6

   Finally, remove the lid and gently fluff the rice with a fork to separate the grains. Serve warm.

Ingredients

• 680 g Zucchini (about 4 medium)
• 1 tbsp Extra Virgin Olive Oil
• 2 cloves Garlic (finely minced)
• 1 tbsp Lemon Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. 1

   Prepare Zucchini and Steamer

   • Wash the zucchini thoroughly and trim off both ends. Slice them into uniform 1/2-inch thick rounds.
   • Pour about 1 inch of water into a large pot and place a steamer basket inside. Ensure the water level is below the bottom of the basket.
   • Bring the water to a rolling boil over medium-high heat.
2. 2

   Steam the Zucchini

   • Carefully arrange the zucchini slices in the steamer basket in a single layer. If necessary, steam in two batches to avoid overcrowding.
   • Cover the pot with a tight-fitting lid and reduce the heat to medium.
   • Steam for 5-7 minutes. The zucchini is done when it is tender-crisp, meaning it can be easily pierced with a fork but still has a slight bite and vibrant green color.
3. 3

   Season and Serve

   • Using tongs or a slotted spoon, carefully transfer the hot zucchini from the steamer basket to a serving bowl.
   • Immediately drizzle with extra virgin olive oil and fresh lemon juice. The heat will help the zucchini absorb the flavors.
   • Add the minced garlic, salt, and freshly ground black pepper.
   • Gently toss everything together until the zucchini is evenly coated.
   • Garnish with chopped fresh parsley and serve immediately.