Chipotle-Cumin Cod with Green Rice and Squash
Ingredients
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2 teaspoons paprika
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1 teaspoon ground cumin
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½ teaspoon salt
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¼ teaspoon chipotle powder
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4 cod fillets
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¾ cup parsley leaves
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½ cup cilantro leaves
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Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Make the rub
To a large bowl add the paprika, cumin, salt and chipotle powder. Mix to combine.
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon chipotle powder
large bowl
measuring spoons
whisk
Rub the fish
Pat the cod fillets dry with paper towels and add them to the bowl with the spices. Using your hands, gently coat each fillet with the rub. Cover the bowl and set in the refrigerator until ready to use, up to 4 hours.
4 cod fillets
paper towels
plastic wrap
Make the green rice base
In the base of a blender, combine the parsley, cilantro, onion powder, garlic powder, salt, oil and broth. Zest about half of the lime into the blender (reserve the other half for the squash). Blend until completely smooth, about 1 minute.
¾ cup parsley leaves
½ cup cilantro leaves
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon canola oil
1½ cups chicken broth
1 lime
blender
measuring cups
liquid measuring cup
zester
Prepare the rice
To the June Pan, add the rice and green rice base. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
1 cup basmati rice
June Pan
spatula
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 23 minutes, until the rice is tender and the water is absorbed. Do not open the June Oven door while cooking. June will notify you when the rice is ready. If the rice has not absorbed all the water, follow on-screen instructions to continue cooking.
June Oven
Cut the squash
Cut off and discard the ends of the squash, then cut the squash into ½” pieces.
12 ounces yellow squash
knife
chopping board
Season the squash
Combine the squash pieces, oil, salt and pepper in a medium bowl. Zest the rest of the lime into the bowl and toss to combine. Reserve the zested lime.
2 teaspoons canola oil
¾ teaspoon salt
¼ teaspoon black pepper
1 lime
medium bowl
Add the cod
When June notifies you, remove the rice from the June Oven and set on a cooling rack. Set the June Roasting Rack in the June Pan, covering the rice. Remove the cod from the refrigerator and place the fillets along each side of the June Roasting Rack to form an open rectangle in the middle.
cooling rack
June Roasting Rack
Add the squash
Leaving any liquid in the bowl, place the squash in the center and corners of the June Roasting Rack, covering the rice but not the fish. It’s fine if some squash falls through the June Roasting Rack onto the rice.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of the largest cod fillet.
June Food Thermometer
Roast the cod and squash
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the cod is cooked through and the squash is tender, about 8 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Fluff the rice and serve
Remove the June Pan from the June Oven. Remove the June Roasting Rack along with the cod and squash and set over a plate to catch any juices. Gently fluff the rice with a spatula to mix, then transfer the food to plates. Cut the zested lime into wedges to serve with the cod. Serve hot.
lime wedges