Ingredients
- 1 ¾ cup water – Boiling
- 1 c. White rice
- 1 tablespoon butter
- 1 teaspoon kosher salt
- 2 cod fillets
- 1/2 lb. Fresh Asparagus
- 1 c. Cherry tomatoes, halved
- 1 LG. Scallion, chopped
- 1 tbs. Olive oil
Preheat oven to 375°F.
Add 1 tablespoon of butter, one teaspoon of Kosher salt to 1 ¾ cup boiling water in an oven safe pan. Mix well.
Add 1 cup of white long-grain rice.
Mix well and cover tightly with a piece of foil. If the dish has a lid, add that on top of the foil.
Bake 15 minutes. Meanwhile, toss the vegetables in olive oil & season with salt and pepper. Season the fish with salt and pepper.
Pull from the oven and lay the asparagus, fish, tomatoes & onions over the rice. until the rice is tender but not mushy and all the liquid should be absorbed. If it’s not done, bake for another 15-20 minutes.
Fluff the rice with a fork to let the steam out and serve.
