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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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water, bring to a boil, then reduce to a simmer, cover, and cook for 15-20 minutes until water is absorbed. Fluff with a fork and set aside.
- 2
Roast the Cod
Preheat the oven to 400°F (200°C). Season the wild cod fillets with olive oil, salt, and black pepper. Place them on a lined baking sheet and roast in the oven for 12-15 minutes or until cooked through and flaky.
- 3
Prepare the Vegetables
In a steamer or a pot with a steaming basket, steam the snap peas and cauliflower florets for about 5-7 minutes or until tender-crisp. Remove from heat and set aside.
- 4
Toast the Almonds
In a dry skillet over medium heat, toast the sliced almonds for 3-4 minutes, stirring frequently until they are golden brown. Remove from heat.
- 5
Serve
On a plate, serve a portion of the steamed rice topped with roasted cod, steamed snap peas, and cauliflower. Drizzle with Thai peanut curry sauce and garnish with toasted almonds.
