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
Toppings
Sauce
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Fish
In a bowl, drizzle olive oil over the wild cod fillets. Season both sides with salt, black pepper, and lemon juice. Set aside to marinate for 15 minutes.
- 3
Cook the Rice
In a medium saucepan, bring 1.5 cups of water and 1 tsp of salt to a boil. Add jasmine rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is cooked and water is absorbed. Fluff with a fork and set aside.
Cooking
- 4
Roast the Cod
Place the marinated wild cod fillets on a lined baking sheet. Roast in the preheated oven for 12-15 minutes until the fish flakes easily with a fork.
- 5
Steam the Vegetables
In a steamer basket, steam the snap peas and cauliflower florets for about 5-7 minutes until tender but still crisp.
- 6
Prepare the Sauce
In a small saucepan, combine coconut milk, peanut butter, red curry paste, soy sauce, and lime juice. Cook over medium heat, stirring until the mixture is smooth and heated through.
Serving
- 7
Plate the Dish
On each plate, serve a portion of steamed jasmine rice topped with the roasted wild cod. Arrange the steamed snap peas and cauliflower around the rice.
- 8
Add Toppings
Drizzle the Thai peanut curry sauce over the cod and rice. Sprinkle with sliced almonds for added crunch.
- 9
Enjoy!
Serve immediately and enjoy your oven-roasted wild cod with crispy rice, snap peas, cauliflower, and Thai peanut curry sauce.
