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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For the Oven Roasted Wild Cod
For the Crispy Rice
For the Vegetables
For the Thai Peanut Curry Sauce
For Garnish
Method
Oven Roasted Wild Cod
- 1
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.
- 2
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
- 3
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
- 4
Steam the Vegetables
Steam the snap peas and cauliflower florets until tender, about 5-7 minutes. Set aside.
Thai Peanut Curry Sauce
- 5
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
- 6
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.
