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Lemon Pepper Baked Cod with Herbed Rice

This recipe was designed for our healthcare market, it is a healthy plate with low sodium and delicious flavours.

Recipe Yield: 50 servings

Serving Size: 250 mL

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes (+10 minutes standing time)


Baked Cod

0.75 L Olive oil

4 g Lemon zest

125 mL Lemon juice

60 mL Freshly cracked black pepper

15 mL Salt

50 fillets Toppits Blue Cod Fillets, Skinless and Boneless, 4 oz

Herbed Rice

6.5 L Sodium-reduced vegetable broth

2.6 kg Long-grain rice

250 mL Lemon juice

45 g Fresh parsley, finely chopped

45 g Fresh dill, finely chopped

15 mL Salt and pepper


  1. Baked Cod: Preheat oven to 400˚F (200˚C). Whisk together olive oil, lemon zest, lemon juice, pepper and salt; marinate fish fillets for 30 minutes. Arrange fish on parchment paper–lined baking sheets. Bake for 8 to 10 minutes or until fish is just cooked through. Hold for service.

  2. Herbed Rice: Meanwhile, bring broth to boil in large saucepan. Stir in rice. Reduce heat to low; cover and cook for 20 to 25 minutes or until rice is tender and liquid is absorbed. Cover and let stand for 10 minutes. Fluff with fork; stir in lemon juice, parsley, dill, salt and pepper. Hold for service.

  3. For each serving, plate 1/2 cup/125 mL/140 g rice. Top with 4 oz fish.

Tip: Serve with steamed green beans, asparagus or broccoli.

Garnish with a lemon slice and a sprig of dill if desired.


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