Herb-Crusted Cod with Wild Rice Medley

1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with 1 tablespoon olive oil.

2.In a medium saucepan, bring the vegetable broth or water to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

3.While the rice cooks, prepare the herb crust. In a small bowl, combine the chopped parsley, thyme, dill, lemon zest, minced garlic, salt (about 1/2 teaspoon), and freshly ground black pepper (about 1/4 teaspoon). Mix well.

4.Pat the cod fillets dry with paper towels. Brush both sides of each fillet with the remaining 1 tablespoon olive oil.

5.Press the herb mixture evenly onto the top side of each cod fillet, creating a crust layer.

6.Place the cod fillets on the prepared baking sheet, herb-crust side up. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. The herb crust should be fragrant and slightly golden.

7.While the cod bakes, heat a large skillet over medium heat. Add a splash of olive oil if needed, then sauté the diced red bell pepper, zucchini, and carrots for 5-7 minutes until tender but still crisp. Season with a pinch of salt and pepper.

8.Once the rice is cooked, gently fold the sautéed vegetables into the wild rice medley. Adjust seasoning with salt and pepper to taste.

9.To serve, spoon the wild rice and vegetable medley onto plates, place a herb-crusted cod fillet on top or alongside, and garnish with lemon wedges for squeezing over the fish.

10.Enjoy this wholesome, flavorful meal warm.