Lunch
Poached Cod with Rice and Cucumber
Gently poached cod served over fluffy basmati rice with soft, steamed cucumber. The fish stays moist and delicate, finished with fresh parsley or dill and just a pinch of salt. A clean, uncomplicated plate that lets mild flavors lead.
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Ingredients
- 300 g cod fillet
- 140 g basmati rice
- 250 g peeled cucumber
- 1 tsp rapeseed oil or mild olive oil
- 2 tbsp parsley or dill
- 1 pinch salt
Method
- Cook the basmati rice according to the packet directions or until tender.
- Cut the peeled cucumber into bite-sized pieces and steam gently.
- Season the cod fillet lightly and steam or poach gently until just cooked through.
- Arrange everything on warm plates, finish with herbs and serve immediately.
Why this recipe is gentle
Poaching and steaming keep the dish low in fat, with only a teaspoon of oil, and cod is a lean, mild white fish. There is no onion, garlic, tomato or acidic dressing, and the cucumber is peeled and cooked to make it softer.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Keep the added oil to a minimum, since higher-fat portions can be harder to tolerate.
- Watch your portion size and stop when comfortably full rather than overfilling.
- Steam the cucumber until soft if raw vegetables tend to sit heavily.
