Cod loins in butter sauce with rocket pesto and wheat rice

Ingredients for 4 servings:

• 750 g cod fillet(s) (cod loin)
• 200 g rice (wheat rice)
• 1 bunch arugula
• 150 g Parmesan
• 40 g pine nuts
• 75 g butter
• 125 ml cream
• 1 lemon(s)
• olive oil
• 1 tbsp brown sugar
• 4 pinches of nutmeg
• 1 tsp paprika powder
• 1 tsp salt
• 6 sprigs of thyme
• 1 sprig(s) rosemary
• 1 tsp basil leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

made easy and quick

Cook the wheat rice according to the package instructions. In the meantime, make a pesto with the arugula, Parmesan cheese, lightly toasted pine nuts, and olive oil. Drain the cooked wheat, place it in a bowl, and mix it with the pesto. Cut the cod into 4 pieces. Season one side generously with salt and rub it with nutmeg and paprika. Melt 1-2 teaspoons of olive oil and the butter in a pan, then place the fish in the pan, seasoned side down. Dust the top of the fish with dark sugar and top the fish pieces with fresh thyme, rosemary, and basil. Cover and simmer over medium heat for about 20 minutes, until the fish is cooked through, basting regularly with the butter sauce. At the end of the cooking time, remove the fish and add the cream to the butter sauce in the pan, let it warm briefly, and season with fresh lemon juice. Remove the herb sprigs and serve. I like to serve it with firm broccoli.