Oven Roasted Wild Cod Recipe
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.
Fish
Rice
Vegetables
Almonds
Sauce
Method
Fish Preparation
- 1
Prepare the Cod
Preheat the oven to 400°F (200°C). In a baking dish, place the wild cod fillets. Drizzle with olive oil, lemon juice, salt, and black pepper. Ensure the fish is evenly coated.
- 2
Roast the Cod
Place the baking dish in the preheated oven and roast the cod for 12-15 minutes or until the fish flakes easily with a fork.
Rice Preparation
- 3
Cook the Rice
In a medium pot, bring 2 cups of water and 1 tsp of salt to a boil. Add 1 cup of rice, stir, and reduce the heat to low. Cover and let simmer for 18-20 minutes, or until the rice is tender and the water is absorbed.
Vegetable Preparation
- 4
Steam the Vegetables
While the rice is cooking, steam the snap peas and cauliflower florets for about 5-7 minutes, or until they are tender but still crisp.
Sauce Preparation
- 5
Make the Thai Peanut Curry Sauce
In a small saucepan, combine the coconut milk, Thai red curry paste, peanut butter, soy sauce, and lime juice. Heat over medium-low heat, stirring frequently until smooth and heated through.
Assembly
- 6
Plate the Dish
On a serving plate, place a portion of steamed rice, top with roasted wild cod, steamed snap peas, and cauliflower. Drizzle the Thai peanut curry sauce over the top and sprinkle with sliced almonds.
