Oven Roasted Wild Cod Recipe

Preheat and prepare fish

Preheat oven to 425°F (220°C). Pat the cod fillets dry with paper towels. Place on a rimmed baking sheet lined with parchment or lightly oiled.

Brush each fillet with 1/2 tbs olive oil. Season evenly with kosher salt, black pepper and smoked paprika. Zest half the lemon over the fillets and set the lemon aside for finishing.

Roast the cod on the center rack for 10–12 minutes, or until opaque and flake easily with a fork (internal temperature ~135–145°F). If you prefer a slightly crisp top, broil on high for the last 1–2 minutes while watching closely.

After removing from oven, squeeze a little lemon juice over each fillet and tent loosely with foil while you finish other components (3–5 minutes).

Cook rice

Rinse the jasmine rice under cold water until water runs almost clear. Combine rinsed rice, 2.25 cups water and 1 tsp kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes without lifting the lid. Remove from heat and let stand, covered, 10 minutes.

Fluff the rice with a fork. In a large nonstick or cast-iron skillet, heat 3 tbs neutral oil over medium-high until shimmering. Add the cooked rice in an even layer.

Press rice gently with a spatula and let cook undisturbed for 3–5 minutes until the bottom gets golden-brown and crispy. Stir or flip sections to get additional crisped patches if desired. Drizzle 1 tsp sesame oil over rice, adjust salt to taste, and keep warm.

Roast cauliflower and snap peas

While rice is cooking and fish is in the oven, toss cauliflower florets and snap peas with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a sheet pan. Spread in a single layer.

Roast in the oven (can go in same oven as cod) for 12–15 minutes at 425°F, turning once halfway, until cauliflower is tender and slightly caramelized and snap peas are bright and slightly blistered. If you prefer snap peas crisper, remove them after 8–10 minutes and let cauliflower continue roasting.

While hot, toss the roasted vegetables with the toasted sliced almonds so the almonds warm and stick lightly to surfaces.

Make the sauce

In a small saucepan or skillet over medium heat, combine 1/2 cup peanut butter, 1 cup coconut milk, 1.5 tbs red curry paste, 1.5 tbs soy sauce, 1 tbs brown sugar, 1 tbs rice vinegar, 1 tbs lime juice, 1 tsp grated ginger, and 2 minced garlic cloves. Whisk or stir to combine.

Bring mixture to a gentle simmer, stirring frequently so peanut butter fully incorporates. If sauce is too thick, thin with up to 2 tbs warm water until desired consistency. Taste and adjust: add 1/2 tsp fish sauce for depth and a pinch of chili flakes or sriracha for heat if desired.

Keep sauce warm on low, stirring occasionally, or transfer to a small serving bowl.

Divide steamed & crispy rice among 4 plates. Arrange a portion of roasted cauliflower and snap peas beside each rice mound.

Place one roasted cod fillet on top of or next to the rice. Spoon generous amounts of the warm Thai peanut curry sauce over the fish and a little around the vegetables as desired.

Scatter toasted sliced almonds over the vegetables, sprinkle chopped cilantro and toasted sesame seeds if using. Serve with lime wedges on the side for additional brightness.

Enjoy immediately while fish is flaky and sauce is warm.