Easy baked cod Provençal with Provençal Herb rice

Easy baked cod Provençal with Provençal Herb rice

When it comes to speedy, light, yet flavourful dishes, you can’t beat baked fish and rice. Using just a handful of simple, fresh ingredients and our convenient Provençal Herb pouch, you’ve got a tasty and nutritious weeknight meal sorted in just over 20 minutes.

Ingredients (serves 2):

  • 1 pack NICE RICE Provençal Herb rice
  • 2 skinless, boneless cod fillets
  • 1 lemon
  • 2 shallots
  • A handful cherry tomatoes
  • A handful black olives, pitted
  • 1 tbsp capers
  • 1 garlic clove, thinly sliced
  • A handful fresh basil leaves
  • A glug of olive oil
  • A pinch of flaky sea salt and cracked black pepper


  1. Preheat the oven to 200°C/180 fan°C/Gas mark 6
  2. Finely slice the shallots into thin half moons, chop the cherry tomatoes into quarters and slice the olives in half. Drain and roughly chop the capers and finely slice the garlic clove.
  3. Place a frying pan on a medium heat and add a glug of olive oil. Once hot, add the shallot and cook for 4-5 mins until starting to soften, but not brown. Add in the sliced garlic and cook for 1 minute until fragrant, then throw in the cherry tomatoes and olives, cooking and stirring for around 5 mins until soft. Add the capers, a squeeze of lemon juice, a pinch of salt and a crack of black pepper, before stirring and removing from the heat.
  4. Add a glug of oil to the bottom of a baking dish. Cut half the lemon into 6 thin rounds, then place in the bottom of the dish in a single layer. Place the fish on top of the lemon slices, then top with the cooked shallot, tomato and olive mix, making sure you get all the juices from the pan. Roughly tear the basil and nestle in amongst the fish, then top with another drizzle of olive oil. Bake in the oven for around 10-15 minutes until the fish is cooked through but still moist and flaky.
  5. Meanwhile, squeeze your Provençal Herb rice pouch to separate the grains, before tearing a 2cm opening at the top. Warm through for a couple of minutes in the same pan you used for the veg, to soak up any remaining flavour.
  6. To serve, split the rice between two shallow bowls, alongside the cod topped with the Provençal-style sauce. Drizzle over the juices from the pan and add a scattering of fresh basil leaves if you like.

Now it’s time to tuck in to some changemaking grains - enjoy!

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