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
Cooking Instructions
Prepare the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let sit covered for another 5 minutes.
Roast the Cod
Preheat the oven to 400°F (200°C). Place the wild cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 12-15 minutes, or until the fish flakes easily with a fork.
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 bright in color.
Make the Thai Peanut Curry Sauce
In a small saucepan over medium heat, combine peanut butter, coconut milk, soy sauce, lime juice, minced garlic, grated ginger, chili paste, and honey. Stir until smooth and heated through, about 5 minutes. Adjust seasoning to taste.
Serve
On a plate, serve a scoop of steamed rice, topped with the roasted cod, steamed snap peas, and cauliflower. Drizzle with the Thai peanut curry sauce and sprinkle sliced almonds on top.