Oven Roasted Wild Cod Recipe
steamed & crispy rice, snap peas, cauliflower, almonds, thai peanut curry sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Oven and Cod
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil. Season the wild cod fillets with salt, pepper, and a drizzle of olive oil. Place them on the prepared baking sheet.
- 2
Roast the Cod
Roast the cod in the preheated oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- 3
Steam the Vegetables
While the cod is roasting, steam the snap peas and cauliflower florets until tender, about 5-7 minutes.
- 4
Prepare the Thai Peanut Curry Sauce
In a small saucepan, combine 1/2 cup of peanut butter, 1/2 cup of coconut milk, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, and a teaspoon of red curry paste. Heat over low heat, stirring until smooth and warm.
- 5
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds until golden brown, about 3-4 minutes, stirring frequently to prevent burning.
- 6
Assemble the Dish
On a plate, serve a generous scoop of steamed rice, top with roasted cod, steamed snap peas, and cauliflower. Drizzle with the Thai peanut curry sauce and sprinkle toasted almonds over the top.
