In a pitcher, stir together the cucumber water ingredients. Transfer to the refrigerator to chill until you are ready to serve.

Rinse the rice with cold water and drain thoroughly. In a saucepan, add the recommended amount of water and cook according to the directions on the package. While the rice is cooking, make the cod.

Heat skillet or sauté pan over medium high heat.

In a small bowl, combine the paprika, garlic powder, salt and pepper. Pat the cod dry and sprinkle all sides with the seasoning.

Toast the crusty bread in a toaster oven.

Add the butter and olive oil to the skillet or sauté pan. When butter is melted, add the cod and cook for 2 minutes. While the cod is cooking, cook the peas.

To finish the cod: Flip the cod and pour the lemon juice over the fish. Cook an additional 1 to 2 minutes until the cod is tender and starts to flake (internal temperature should be 130 degrees using a thermometer).

To finish the rice: Fluff with a fork and season with salt and pepper to taste.

To serve: Transfer the cod to a plate and drizzle with the juices from the pan. Enjoy with rice, peas, and cucumber water.