The Chef

Restaurants

Meals

Drinks

Oven roasted Wild Cod recipe served on a plate, by Pekin the Chef

Jun 04 2026

Restaurants›JOEY Kelowna›Oven Roasted Wild Cod Recipe

Oven Roasted Wild Cod Recipe

Name: JOEY Kelownas Oven Roasted Wild Cod Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 pieces Wild cod fillets; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 whole Lemon; 2 cups Cooked jasmine rice; 2 tbs Butter; 1 tsp Salt; 1 cup Snap peas; 2 cups Cauliflower florets; 1 cup Coconut milk; 1 tbs Peanut butter; 2 tbs Red curry paste; 1 tbs Soy sauce; 1 tbs Lime juice; 1 tsp Honey; 1 tbs Chopped almonds; 1 tbs Fresh cilantro

Inspired by JOEY Kelowna

Time40m

Serves4

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

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Oven Roasted Wild Cod

4 pieces Wild cod fillets

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 whole Lemon

For the Crispy Rice

2 cups Cooked jasmine rice

2 tbs Butter

1 tsp Celtic sea salt

For the Vegetables

1 cup Snap peas

2 cups Cauliflower florets

For the Thai Peanut Curry Sauce

1 cup Coconut milk

1 tbs Peanut Butter

2 tbs Red curry paste

1 tbs Aged soy sauce

1 tbs ReaLime juice

1 tsp Honey

For Garnish

1 tbs Chopped almonds

1 tbs Fresh cilantro

Method

Oven Roasted Wild Cod

Prepare the Cod

Preheat the oven to 400°F (200°C). Place the wild cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper. Squeeze fresh lemon juice over the top.

Roast the Cod

Roast the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Crispy Rice

Crisp the Rice

In a skillet, melt butter over medium heat. Add the cooked jasmine rice and salt, and press down to form an even layer. Let it cook for about 5-7 minutes without stirring until the bottom is crispy. Flip and cook the other side for an additional 5 minutes.

Vegetables

Steam the Vegetables

Steam the snap peas and cauliflower florets until tender, about 5-7 minutes. Set aside.

Thai Peanut Curry Sauce

Make the Sauce

In a saucepan over medium heat, combine coconut milk, peanut butter, red curry paste, soy sauce, lime juice, and honey. Stir continuously until the sauce is smooth and heated through, about 5 minutes.

Assembly

Plate the Dish

On a plate, place a portion of crispy rice, top with roasted cod, steamed vegetables, and drizzle with Thai peanut curry sauce. Garnish with chopped almonds and fresh cilantro.