Garlic Butter Cod with Thyme Seasoned Rice

Cod filets sautéed in butter and fresh garlic, served alongside white rice seasoned with garlic powder, dried thyme, and butter.

This Garlic Butter Cod with Thyme Seasoned Rice is a simple, flavorful meal ideal for weeknights. The cod fillets are seasoned and pan-seared in butter and garlic until golden and flaky, providing a delicate, moist main. Paired with long grain rice simmered to tenderness and enhanced with butter, garlic powder, and thyme, this dish offers a fragrant, savory side that complements the mild cod, making for an easy yet elegant dinner.

Servings

2

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Ingredients

For the Fish

  • 2 cod filets, thawed
  • Kosher salt and black pepper (to season)
  • 2 tablespoons butter
  • 2 cloves garlic, minced

For the Rice

  • 1 cup long grain white rice
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme

Instructions

Prepare the Rice

Bring 2 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Rinse the rice under cold water using a fine-mesh strainer until the water runs clear.

Cook the Rice

Add the rinsed rice to the boiling water, reduce heat to low, and cover. Cook for 18 minutes until the water is absorbed and rice is tender. Remove from heat, let it rest covered for 10 minutes. Fluff with a fork, then stir in 1 tablespoon of butter, garlic powder, and dried thyme until butter is melted and seasonings are well distributed.

Prepare the Cod

Pat cod fillets dry and season both sides with kosher salt and black pepper.

Cook the Cod

Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Cook cod fillets for 3-4 minutes on each side until golden brown and easily flaked with a fork.

In a medium saucepan, bring the water to a boil and stir in the salt.

Rinse the rice in a fine mesh strainer until the water runs clear.

Add the rice to the boiling water and stir.

Reduce the heat to low and cover the saucepan. Cook for 18 minutes or until the water has been absorbed and the rice is tender.

Fluff the rice with a fork, then add the butter, garlic powder, and dried thyme. Stir until the butter is melted and the seasonings are well combined.

Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Mince 2 cloves of garlic and set aside.

Melt 2 tablespoons of butter in a skillet over medium heat, then add cloves of minced garlic and cook for 1-2 minutes.

Add the cod fillets to the skillet and cook for 3-4 minutes on each side, until golden brown and cooked through.