Oven Roasted Wild Cod Recipe

Preheat and season

Preheat oven to 425°F (220°C). Pat the cod fillets dry with paper towels. In a small bowl combine olive oil, kosher salt, black pepper, lemon zest, and lemon juice. Brush or spoon the mixture evenly over both sides of the cod fillets.

Roast the cod

Place the seasoned fillets on a lightly oiled rimmed baking sheet or in a shallow baking dish spaced slightly apart. Roast in the preheated oven for 10-12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temp ~ 135-140°F/57-60°C). If you want a slightly browned top, finish under the broiler for 1-2 minutes — watch carefully to avoid drying.

Cook steamed rice

Rinse the rice under cold water until the rinse runs mostly clear to remove surface starch. Combine rinsed rice, 1.75 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover tightly and simmer for 14 minutes. Remove from heat and let rest, covered, for 10 minutes.

Make crispy rice

After the rice has rested, fluff with a fork. Heat 2 tbs neutral oil and 1 tbs butter in a heavy nonstick or cast-iron skillet over medium-high heat. Add the rice in an even layer and press gently. Cook without stirring for 4-6 minutes until the bottom is golden and crisp. Use a spatula to turn sections to crisp other sides as desired (about another 2-4 minutes). Keep warm.

Finish rice

Fold through sliced scallions and adjust seasoning to taste. Keep covered and warm until serving.

Roast/saute cauliflower

Toss cauliflower florets with 1 tbs neutral oil and a pinch of salt and pepper. Spread on a sheet pan and roast in the 425°F oven alongside the fish for 12-15 minutes until golden at the edges and tender. Alternatively, sauté in a skillet over medium-high heat for 8-10 minutes until browned and tender.

Blanch snap peas

Bring a small pot of salted water to a boil. Add snap peas and blanch 45-60 seconds until bright green and crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain. Toss with 1 tsp sesame oil and 1 tsp soy sauce to season.

Toast almonds

In a dry skillet over medium heat, toast the slivered almonds 2-3 minutes, stirring constantly, until fragrant and lightly browned. Remove from heat and set aside to cool.

Combine and cook

In a small saucepan over medium-low heat, whisk together peanut butter, coconut milk, red curry paste, soy sauce, brown sugar, minced garlic, grated ginger, fish sauce (if using), and 2 tbs water. Warm gently, stirring constantly until smooth and slightly thickened, 4-6 minutes. Do not boil vigorously. If the sauce is too thick, whisk in additional water 1 tbs at a time until you reach a pourable consistency.

Finish

Stir in lime juice and taste; adjust salt, acidity, or heat (with red pepper flakes or sriracha) to preference. Keep warm until plating.

Divide crispy rice among 4 plates, placing a portion slightly to one side to showcase crisped surface. Arrange roasted cauliflower and seasoned snap peas beside the rice. Place an oven-roasted cod fillet on top or alongside the rice.

Spoon 2-3 tbs of the warm Thai peanut curry sauce over the cod and a little around the rice and vegetables. Sprinkle toasted almonds and chopped cilantro over the dish and garnish with scallions and a lime wedge. Serve immediately.