Herb Smoked Cod with Garlic Rice Recipe | Abel & Cole
Herb Smoked Cod with Garlic Rice
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Prep: 25 mins
Cook: 30 mins
Time to set sail for a cooking adventure. Turn your wok into a smoker in seconds, then use it to infuse sustainably caught cod with the aromatic flavours of fennel and thyme. Garlicky rice and rocket combine to make a great green side dish.
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714 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 garlic clove
  • A 200g bag of brown basmati rice
  • 1 fennel bulb
  • 2 tsp fennel seeds
  • A handful of thyme
  • 2 cod fillets
  • 1 lemon
  • 2 large handfuls of rocket
From your kitchen
  • 400ml boiling water
  • Sea salt and freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
  • A few black peppercorns (optional)
You'll need
  • Bowl
  • Pan with a lid
  • Baking tray
  • Foil
  • Wok with a lid
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the garlic clove. Spoon 2 tbsp out of the rice for later. Tip the rest into a bowl and cover with cold water. Whisk for 1-2 mins till the water goes cloudy. Drain and rinse. Tip into a small pan. Add 400 ml boiling water and the garlic. Cover. Bring to the boil. Turn the heat right down. Simmer over a low heat for 25 mins till all the water is absorbed.

  • 2.

    While the rice cooks, thickly slice the fennel, trimming off any dry ends. Place on a baking tray and drizzle with 1 tbsp oil. Season and turn to coat in the oil. Slide into the oven when the rice has 15 mins left to cook.

  • 3.

    Zest and juice half the lemon. Roughly chop the rocket. Set aside for later.

  • 4.

    Take the rice off the heat and set aside, lid on, to steam while you smoke the cod. This will finish cooking the rice.

  • 5.

    While the rice is steaming, place a double layered piece of foil, shiny side down, in the base of a wok. Tip the reserved 2 tbsp of rice into the centre. Scatter over 2 tsp fennel seeds, the sprigs of thyme and a few peppercorns if using. Place the pan on a medium heat and cover with a lid.

  • 6.

    When the pan starts to smoke, carefully place the cod fillets in, skin-side down, and season. Cover. Smoke for 5-7 mins till the cod is cooked through with a smoked flavour (it will flake when pierced with a fork). Remove the cod and place on a plate. Leave to cool slightly. Discard the smoking ingredients.

  • 7.

    The garlic clove should have broken down with the rice during cooking. If not, press it with the back of a fork and stir through. Add the rocket, lemon zest and juice. Taste and season the rice.

  • 8.

    Place mounds of rice on two warmed plates. Top with the smoked cod and roasted fennel. Serve with wedges of the remaining lemon for squeezing.