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 Steamed & Crispy Rice
For the Vegetables
For the Thai Peanut Curry Sauce
For Garnish
Method
For the Oven Roasted Wild Cod
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Cod
In a bowl, mix olive oil, lemon juice, garlic powder, salt, and black pepper. Coat the wild cod fillets with this mixture.
- 3
Roast the Cod
Place the coated cod fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
For the Steamed & Crispy Rice
- 4
Rinse the Rice
Rinse jasmine rice under cold water until the water runs clear.
- 5
Cook the Rice
In a medium saucepan, combine rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed.
- 6
Crisp the Rice
After cooking, fluff the rice with a fork. Heat a non-stick skillet over medium heat, add a little olive oil, and sauté the rice until it becomes crispy, about 5 minutes.
For the Vegetables
- 7
Prep the Vegetables
Wash the snap peas and cauliflower florets. Pat them dry.
- 8
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add snap peas and cauliflower, season with salt and pepper, and sauté for about 5-7 minutes until tender-crisp.
For the Thai Peanut Curry Sauce
- 9
Combine Ingredients
In a small saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, red curry paste, and honey.
- 10
Heat the Sauce
Heat over medium-low heat, stirring constantly until the sauce is smooth and heated through, about 5 minutes.
For Garnish
- 11
Prepare for Serving
Once everything is cooked, serve the crispy rice topped with roasted cod, sautéed vegetables, and drizzle with the Thai peanut curry sauce. Garnish with sliced almonds and fresh cilantro.
