Name: Baked Cajun-Spiced Cod with Bacon, Bell Pepper, Asparagus & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 12 slices bacon; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.02 kg cod fillet; 1 ½ lemons; 3 orange bell peppers; black pepper; Cajun seasoning; extra virgin olive oil; garlic powder; salt

Baked Cajun-Spiced Cod with Bacon, Bell Pepper, Asparagus & RiceBaked Cajun-Spiced Cod with Bacon, Bell Pepper, Asparagus & Rice — a 45-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 small bunches asparagus

12 slices bacon

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.02 kg cod fillet

1 ½ lemons

3 orange bell peppers

black pepper

Cajun seasoning

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, snap (or cut) off woody ends of the asparagus; cut spears in half crosswise. Transfer to a large baking sheet pan.

Trim, seed, and large dice bell peppers. Add to the baking sheet with the asparagus. Drizzle with oil, season with salt and pepper, then spread out in an even layer. Set aside.

Coat another baking sheet with a thin layer of oil.

Pat cod dry with paper towels and cut into portions (if necessary). Season with spices on both sides, then transfer to the oiled baking sheet.

Small dice bacon, then sprinkle over the cod.

Place baking sheets in the oven and bake, stirring veggies halfway through, until cod is cooked through, bacon is crisp, and veggies are tender, 15-18 minutes.

Remove baking sheets from the oven, then juice lemons over the cod and veggies.

To serve, divide cod, veggies, and rice between plates. Enjoy!

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