Pan-Roasted Cod with Garlic and Saffron-Infused Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Tender pan-roasted cod served atop fragrant saffron rice, elevated with garlic and fresh herbs for a classic Spanish-inspired seafood dish. This Spanish-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, basmati rice, saffron threads for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (150 g each) cod fillets
• 1 cup (200 g) basmati rice
• 1/4 tsp saffron threads
• 3 minced garlic cloves
• 4 tbsp extra virgin olive oil
• 2 cups (480 ml) chicken broth
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Rinse 1 cup basmati rice under cold water until the water runs clear. Soak 1/4 tsp saffron threads in 2 tbsp warm water for 5 minutes to release color and aroma.
2. Step 2: Heat 2 tbsp extra virgin olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
3. Step 3: Add the drained rice to the saucepan and stir for 2 minutes to coat the grains in oil and garlic.
4. Step 4: Pour in 2 cups chicken broth and the saffron water. Season with 1/2 tsp sea salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid absorbed.
5. Step 5: Meanwhile, season 4 cod fillets with 1/2 tsp sea salt and 1/2 tsp black pepper.
6. Step 6: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the cod fillets skin-side down and cook for 4 minutes until the edges are crispy.
7. Step 7: Flip the fillets and cook for an additional 3 minutes until the fish is opaque and flakes easily.
8. Step 8: Remove cod from heat and drizzle with 2 tbsp lemon juice.
9. Step 9: Fluff the saffron rice with a fork and stir in 2 tbsp chopped fresh parsley.
10. Step 10: Serve each cod fillet on a bed of saffron garlic rice.