steamed & crispy rice, snap peas, cauliflower, almonds, thai peanut curry sauce

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.

Preheat and season

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.

Roast the cod

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.

Cook steamed 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.

Make crispy rice

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

Finish rice

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.

Roast/saute cauliflower

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.

Blanch snap peas

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.

Toast almonds

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.

Combine and cook

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

Finish

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.

wild cod fillets (skinless, about 6-8 oz each)

olive oil

kosher salt

freshly ground black pepper

lemon zest

lemon juice

jasmine or short-grain rice

water

unsalted butter

neutral oil (vegetable or canola)

salt

scallions (thinly sliced, for garnish)

snap peas (trimmed)

cauliflower florets (small bite-sized)

almonds (slivered or sliced)

sesame oil

soy sauce

fresh cilantro (optional, chopped)

lime wedges (to serve)

creamy peanut butter (natural or smooth)

coconut milk (full fat for richness)

red curry paste

soy sauce or tamari

brown sugar or palm sugar

fresh lime juice

garlic (minced)

ginger (fresh, grated)

fish sauce (optional, for depth)

water (to thin)

red pepper flakes or sriracha (optional, to taste)

neutral oil for pan-roasting cauliflower (vegetable or canola)

neutral oil for oven roasting cod (if needed)

Oven Roasted Wild Cod

Make Oven Roasted Wild Cod Recipe in just 55m. steamed & crispy rice, snap peas, cauliflower, almonds, thai peanut curry sauce

Oven Roasted Wild Cod Recipe

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