Oven Roasted Wild Cod Recipe

Rinse rice under cold water until water runs clear. Combine rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium saucepan and bring to a boil over high heat.

Once boiling, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let sit, covered, 10 minutes to finish steaming.

Fluff steamed rice with a fork. Heat a large nonstick or cast-iron skillet over medium-high heat with 2 tbs neutral oil and 1 tbs butter. Press about half the rice (or all if you want a large crispy portion) into an even layer in the skillet and cook undisturbed 4–6 minutes until the bottom is golden brown and crisp.

Break the crispy rice into pieces with a spatula and transfer to a warm plate; keep warm. Reserve remaining steamed rice for serving.

In a small saucepan or bowl, whisk together 1/2 cup peanut butter, 3 tbs coconut milk, 1 tbs red curry paste, 1 tbs soy sauce, 1 tbs lime juice, 1 tsp brown sugar, 1 tsp grated ginger and 1 minced garlic clove.

Add 2 tbs water to thin to a smooth pourable consistency. Warm gently over low heat for 2–3 minutes, whisking, until heated through and glossy. Taste and adjust: add more lime for brightness, more soy for saltiness, or a pinch of chili flakes for heat. Keep warm.

Preheat oven to 425°F (220°C). On a sheet pan toss cauliflower florets with 1 tbs olive oil (from cod & seasoning oil if desired) and 1/4 tsp salt. Spread in an even layer and roast 18–22 minutes, turning once, until golden and tender.

During the last 4 minutes of the cauliflower roast, add trimmed snap peas to the pan (drizzle with a little sesame oil) and roast briefly so they stay crisp-tender.

Toast sliced almonds in a small dry skillet over medium heat, shaking frequently, 2–3 minutes until fragrant and lightly browned. Set aside.

Pat cod fillets dry with paper towels. In a small bowl combine 2 tbs olive oil, 1.25 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika and the zest of 1 lime. Brush or rub mixture over both sides of the fillets.

Place seasoned fillets on a parchment-lined baking sheet or lightly oiled dish. Roast in the preheated 425°F (220°C) oven for 8–12 minutes depending on thickness (about 8–9 minutes for 1-inch thick fillets) until opaque and easily flaked with a fork. Optionally broil 1 minute at the end for a slightly crisp top — watch closely to avoid drying.

Warm steamed rice if needed. Spoon a base of rice onto each plate, adding a piece of crispy rice on the side for texture.

Arrange roasted cauliflower and snap peas alongside the rice. Place a roasted cod fillet on top or beside the rice.

Ladle 1–2 tbs of the Thai peanut curry sauce over each fillet and a little around the vegetables. Sprinkle toasted sliced almonds and chopped cilantro over the dish. Finish with a squeeze of lime juice if desired.

Serve immediately so the cod stays moist and the crispy rice retains texture.