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Lebanese Cod

Lebanese Cod with Rice Pilaf, Red Pepper, and Fried Almonds

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Recipe Details


Tonight, Chef Liz is riffing on Lebanese sayadieh, a festive dish that pairs tender fish with aromatic rice and onions. She rubs cod fillets with coriander and cumin, then dots them with butter and roasts until perfectly tender and flaky. They're served over a pilaf of yellow rice, red bell pepper, and spinach, then drizzled with a simple lemon dressing and garnished with butter-fried almonds for crunch.

Our chef-approved wine pairing: bright, crisp, effervescent Cava.


Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 620
  • Protein 29g
  • Total Carb 50g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    3 packets
    unsalted butter
  • baby spinach
    3 ounces
    baby spinach
  • red bell pepper
    red bell pepper
  • lemon
  • yellow onion
    yellow onion
  • garlic
    1 clove
  • slivered almonds
    2 tablespoons
    slivered almonds
  • jasmine rice
    1/2 cup
    jasmine rice
  • ground turmeric
    1/2 teaspoon
    ground turmeric
  • cod
    10 ounces
  • cilantro
    1/8 ounce
  • ground cumin
    1/4 teaspoon
    ground cumin
  • ground coriander
    1/4 teaspoon
    ground coriander
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot with lid
  • aluminum foil
  • baking sheet


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Unwrap 1 packet butter, cut into small dice, and set aside for Step 4. Rinse all produce. Pat spinach dry with paper towel and roughly chop. Halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into ¼-inch strips. Roughly chop cilantro and parsley leaves and stems. Halve lemon. Peel onion, halve, and thinly slice. Thinly slice garlic.

  2. Fry almonds

    Fry almonds

    Heat remaining butter and ¼ teaspoon salt in a medium pot over medium-high heat. When butter is foamy, add almonds. Fry, stirring frequently, until golden and fragrant, 2-3 minutes. Using a slotted spoon, transfer almonds to a plate, leaving butter in pot, still over medium-high heat. Add 2 teaspoons olive oil to pot. When oil is shimmering, add bell pepper, onion, and garlic; sauté, stirring, until beginning to soften, 4 minutes.

  3. Cook rice pilaf

    Cook rice pilaf

    Add rice to pot with vegetables, still over medium-high heat. Toast, stirring frequently, until rice is light golden and translucent, about 2 minutes. Stir in turmeric, 1¼ cups water, ½ teaspoon salt, and pepper. Increase heat to high and bring to a boil. Stir once, then reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes.

  4. Roast cod

    Roast cod

    While rice pilaf cooks, line a baking sheet with foil. Pat cod dry with paper towel and place on prepared baking sheet. Rub all over with spice mix, ½ teaspoon salt, and pepper as desired, then dot with diced butter. Roast until cod is opaque and cooked through, 7-10 minutes.

  5. Make lemon dressing

    Make lemon dressing

    While cod roasts, in a small bowl, whisk together juice of ½ lemon, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired. Use remaining lemon to brighten a glass of water. Once rice pilaf is cooked, add spinach to pot and stir to combine.

  6. Plate Lebanese cod

    Plate Lebanese cod

    Divide rice pilaf between serving plates and top with Lebanese cod. Drizzle over lemon dressing, top with fried almonds, and garnish with cilantro and parsley. Open up a bottle of something special, and dig in!

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