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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Fish
Rice
Vegetables
Almonds
Sauce
Seasoning
Method
Prepare the Fish
- 1
Roast the Cod
Preheat the oven to 400°F (200°C). Place the wild cod fillets on a baking sheet. Drizzle olive oil over the fillets and season with salt and black pepper. Roast in the oven for about 15-20 minutes or until the fish flakes easily with a fork.
Cook the Rice
- 2
Prepare the Jasmine Rice
In a medium saucepan, combine 1 cup of jasmine rice with 1.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Prepare the Vegetables
- 3
Steam the Vegetables
In a steamer basket over boiling water, steam the snap peas and cauliflower florets for about 5-7 minutes, until tender but still crisp.
Make the Sauce
- 4
Prepare Thai Peanut Curry Sauce
In a saucepan, combine peanut butter, coconut milk, soy sauce, lime juice, honey, red curry paste, minced garlic, and ginger. Cook over medium heat, stirring until smooth and heated through, about 5-7 minutes.
Serve
- 5
Assemble the Dish
On a plate, serve a portion of steamed rice topped with roasted cod. Arrange the steamed snap peas and cauliflower on the side. Drizzle the Thai peanut curry sauce over the fish and garnish with sliced almonds.
