The frozen fillets are already breaded and seasoned, so they're your shortcut to dinner. Roast them until golden, then toss with a bright pan sauce while rice steams alongside. This shelf builds a complete meal in under twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 580 calories a serving, 28 g protein, 85 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1 and 1/3 cups water to a boil in a small pot with a pinch of salt. Stir in 2/3 cup rice, reduce to a low simmer, cover, and cook for 15 minutes until the water is absorbed and rice is tender. While the rice cooks, place the frozen cod fillets on a sheet pan and into a 425°F (220°C) oven.12 min
2. Roast the cod for 12 to 14 minutes until the coating is golden and the fish flakes easily when tested with a fork at its thickest point. The fish will cook while the rice finishes.
3. Cut a lemon in half and squeeze the juice into a small pan with 2 tablespoons butter set over medium heat. Let the butter melt and the lemon juice warm through, then taste and season with salt and pepper.1 min
4. Divide the rice between two plates, top each with one or two cod fillets, and spoon the warm lemon butter over and around everything.

Note Swap the rice for egg noodles or a bagged salad if you prefer. Leftovers keep three days refrigerated; reheat the fish gently in a 300°F (150°C) oven. Serve with steamed broccoli or a simple green salad.