- 3⁄4 cup raw long-grain rice
- 1 teaspoon salt
- 3 tablespoons unsalted butter
- 2 medium-sized onions, very thinly sliced
- 2 large cloves garlic, minced
- 1 teaspoon dried summer savory
- 1 pound OCI Cod Fillets, only partially defrosted if frozen
- Freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 7 1⁄2-ounce can of tomato sauce
- 1 cup grated mozzarella cheese
- 2 tablespoons freshly grated parmesan cheese
In a small saucepan, combine the rice with 11⁄2 cups of water and 3⁄4 teaspoon salt. Bring the mixture to a boil over high heat, reduce the heat to low, cover the saucepan and cook for 12 minutes. The rice will finish cooking in the oven.
Meanwhile, in a 10-inch heavy frying pan, melt the butter over moderately low heat. Add the onions and garlic and, stirring frequently, cook them for 7-8 minutes or until they are soft but not brown.
Preheat the oven to 375 ̊F. Scrape the onions, along with any butter remaining in the frying pan, into a shallow 11⁄2-quart casserole dish and spread them evenly over the bottom.
Cover the onions with the rice-and-water mixture and sprinkle with the savory. Cut the cod fillets into manageable-sized pieces that will fit to the edges of the dish. Lay them as evenly as possible over the rice. Sprinkle the fish with the remaining 1⁄4 teaspoon salt, a generous grinding of pepper and the lemon juice. Pour the tomato sauce over the fish and, using the back of a spoon, spread it to the edges of the dish. Cover the top evenly with the grated mozzarella cheese and sprinkle on the Parmesan cheese.
Bake the casserole for 30 minutes, uncovered, or until the cheese bubbles and begins to brown. Serve directly from the baking dish.