Sumac Terrace · Main dishes

Spiced White Fish with Caramelized Onion Rice

Name: Spiced White Fish with Caramelized Onion Rice
Total time: 50 min
Yield: 4 servings
Ingredients: 600 g Cod fillets; 2 whole Onion; 300 g Long grain rice; 3 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Paprika; 0.5 tsp Turmeric; 0.25 tsp Ground cinnamon; 1 tsp Salt; 0.25 tsp Black pepper; 1 whole Lemon; 2 clove Garlic; 12 g Fresh flat-leaf parsley; 1 tsp Ground sumac; 30 g Pine nuts; 450 ml Water, for the rice

Cod fillets rubbed with cumin, coriander, paprika and sumac, baked until the flesh just flakes, over rice cooked with slowly browned onions and pine nuts.

50 minutes · Medium · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Cod fillets600 g
Onion2 whole
Long grain rice300 g
Olive oil3 tbsp
Ground cumin1 tsp
Ground coriander1 tsp
Paprika1 tsp
Turmeric0.5 tsp
Ground cinnamon0.25 tsp
Salt1 tsp
Black pepper0.25 tsp
Lemon1 whole
Garlic2 clove
Fresh flat-leaf parsley12 g
Ground sumac1 tsp
Pine nuts30 g
Water, for the rice450 ml

Quantities describe recipe usage, not package sizes.

Allergen notes

Fish (cod) and tree nuts (pine nuts).

Method

Brown the onions and start the rice

Slice the onions. Warm 2 tbsp of the olive oil in a saucepan over medium heat. Cook the onions with a pinch of the salt for 12–15 minutes, until deep golden. Mince the garlic and stir it in for 30 seconds. Rinse the rice. Add the cumin, coriander, turmeric, cinnamon and rice and stir for 1 minute. Pour in the 450 ml water and half the remaining salt. Bring to a simmer, cover, and cook on low for 15 minutes. Rest, covered, for 10 minutes.

Toast the pine nuts and season the fish

Toast the pine nuts in a dry skillet for 2–3 minutes, until golden, then tip them onto a plate. Heat the oven to 200°C (400°F). Pat the cod dry and check for pin bones. If the fillets have skin, you can leave it on. Place them in a baking dish. Mix the remaining olive oil with the paprika, sumac, black pepper, remaining salt and the juice of half the lemon. Spoon it over the fish. Wash your hands and the board that held the raw fish.

Bake until safe

Bake the fish for 10–14 minutes, depending on thickness, until the flesh is opaque and flakes. Health Canada’s safe internal temperature for fish is 70°C (158°F): check the thickest part of each fillet. Do not cook it past that or it turns dry.

Serve

Fluff the rice and fold in the pine nuts and most of the parsley. Spoon it onto plates, set the fish on top, and finish with the remaining parsley and the rest of the lemon, cut into wedges.

Cod is done as soon as it flakes and hits 70°C. The onions should be properly brown before the rice goes in; pale onions make the rice taste boiled rather than sweet.

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