Oven Roasted Wild Cod Recipe

Preheat and marinate

Preheat oven to 425°F (220°C). Pat the cod fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp sea salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Brush or spoon the mixture over both sides of the fillets and let sit at room temperature for 10 minutes while preparing other components.

Roast the cod

Place marinated fillets on a parchment-lined rimmed baking sheet or in a shallow roasting pan. Drizzle 1 tbs neutral oil over the fillets or brush the pan to prevent sticking. Roast in the preheated oven for 10-12 minutes, or until the cod registers 135-140°F (57-60°C) and flakes easily with a fork. For a slightly crisp top, broil for the final 1-2 minutes while watching closely. Remove from oven and tent loosely with foil to rest for 3 minutes before serving.

Cook rice

Rinse 2 cups rice under cold water until the water runs mostly clear. Combine rinsed rice with 2.25 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes (or according to package instructions) until water is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes.

Crisp rice

While rice rests, heat 3 tbs vegetable oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Spread the cooked rice in an even layer and press gently with a spatula. Allow the rice to cook undisturbed for 4-6 minutes until the bottom is golden brown and crisp. Using a spatula, flip sections to crisp the other side as desired (another 3-4 minutes). Transfer rice to a warm plate, keeping some crispy pieces intact to serve alongside softer steamed rice if you like a contrast — or fluff and serve all crisped.

Prepare and blanch/saute vegetables

Bring a medium pot of salted water to a boil. Add 8 oz trimmed snap peas and 2 cups small cauliflower florets; blanch for 1-2 minutes until bright green and just tender for the snap peas and slightly tender for cauliflower. Immediately transfer to a bowl of ice water to stop cooking, then drain well. Alternatively, for more color and texture, heat 1 tsp sesame oil in a large skillet over medium-high heat. Add cauliflower first and saute 4-5 minutes until edges brown slightly, then add snap peas and 1 tsp soy sauce; saute another 2 minutes until crisp-tender. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and keep warm.

Toast almonds

In a small dry skillet over medium heat, toast 1/4 cup sliced almonds for 2-3 minutes, stirring constantly until fragrant and lightly golden. Remove from heat and set aside to cool.

Make the sauce

In a small saucepan or skillet over low-medium heat, combine 1/2 cup peanut butter, 3 tbs coconut milk, 1 tbs red curry paste, 1 tsp fish sauce, 1 tsp brown sugar, 1 tbs lime juice, 3 tbs water, 1 tsp grated ginger, and 1 tsp minced garlic. Whisk over low heat until smooth and warmed through. If the sauce is too thick, add additional water 1 tbs at a time until you reach a pourable but coating consistency (about 3-6 tbs total). Taste and adjust: more lime for brightness, more sugar for sweetness, or 1/2 tsp sriracha for heat. Keep warm over the lowest heat, stirring occasionally.

Assemble plates

Divide steamed/crisped rice among 4 plates. Arrange a portion of snap peas and cauliflower beside or on top of the rice. Place one roasted cod fillet on each plate.

Sauce and garnish

Spoon 2-3 tbs of the warm Thai peanut curry sauce over each cod fillet and a little around the rice/vegetables. Scatter toasted sliced almonds over the vegetables and fish. Garnish with 2 tbs chopped cilantro divided across plates and serve with a lime wedge on the side for squeezing.

Storage notes

Leftover sauce keeps in an airtight container in the refrigerator for up to 4 days. Cooked rice and vegetables can be stored separately for 2-3 days. Reheat gently on the stovetop or in a 300°F (150°C) oven to avoid drying the fish; best eaten the day of preparation.