Oven Roasted Wild Cod Recipe

Cook Jasmine Rice

In a medium saucepan, combine 1 cup of jasmine rice and 2 cups of water. Bring to a boil over medium heat.

Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is tender and water is absorbed.

Remove from heat and let sit, covered, for an additional 5 minutes. Fluff with a fork before serving.

Steam Snap Peas

Rinse snap peas under cold water and set aside. Place them in a steamer basket over boiling water and steam for about 2-3 minutes until bright green but still crisp.

Roast Cauliflower

Preheat the oven to 400°F (200°C). Cut cauliflower into florets and toss with 1 tablespoon of olive oil, salt, and pepper.

Spread cauliflower on a baking sheet and roast for 20-25 minutes until golden brown and tender.

Season Cod

Preheat the oven to 400°F (200°C). Place wild cod fillets on a baking sheet lined with parchment paper.

Drizzle with 1 tablespoon of olive oil, and sprinkle with salt and black pepper.

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

Combine Ingredients

In a saucepan over medium heat, combine 1 cup of peanut butter, 1 cup of coconut milk, 2 tablespoons of soy sauce, 2 tablespoons of lime juice, minced garlic, grated ginger, and chili paste.

Stir well and cook for 5-7 minutes until the sauce is heated through and slightly thickened. Adjust seasoning to taste.

Serve

On each plate, serve a portion of steamed jasmine rice topped with roasted cauliflower and steamed snap peas.

Place a wild cod fillet on top and drizzle generously with the Thai peanut curry sauce.

Finish with a sprinkle of sliced almonds for added crunch. Enjoy!