1 tbsp Dijon Mustard
2 tbsps Lemon Juice
1/4 tsp Dried Dill
1/4 tsp Sea Salt (divided)
1/4 tsp Garlic Powder (divided)
2 Cod Fillet
1/2 cup Brown Rice
1 cup Water
1 tbsp Parsley (finely chopped)
To a shallow bowl or zipper-lock bag, add the Dijon mustard, lemon juice, dill, half of the salt, and half of the garlic powder. Mix to combine. Add the cod fillets to the marinade and ensure the fish is well coated in the sauce and marinate for at least 15 minutes.
Meanwhile, add the rice, water and the remaining salt and garlic powder to a pot. Bring to a boil then reduce the heat, cover and simmer for about 30 minutes or until the liquid is absorbed and the rice is tender. Stir in the parsley.
While the rice cooks, preheat the oven to 375 degrees F (190 degrees C).
Transfer the fillets and any excess marinade to a baking dish and cover with a lid or foil. Bake for 14 to 16 minutes or until the fish is flakey and cooked through. (Cooking time may vary depending on the thickness of the fillets.) To serve, divide the fish and rice between plates and enjoy!