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
Thai Peanut Curry Sauce
Method
Fish Preparation
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare Cod
Place the wild cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and black pepper.
- 3
Roast Cod
Roast the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
Rice Preparation
- 4
Rinse Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear.
- 5
Cook Rice
In a saucepan, combine the rinsed jasmine rice, 2 cups of water, and 0.5 tsp of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit for another 5 minutes.
Vegetable Preparation
- 6
Steam Vegetables
In a steamer basket over boiling water, steam the snap peas and cauliflower florets for about 5-7 minutes, until they are vibrant and tender-crisp.
Almond Preparation
- 7
Toast Almonds
In a small skillet over medium heat, toast the sliced almonds for about 3-4 minutes until they are golden and fragrant. Stir frequently to prevent burning.
Thai Peanut Curry Sauce Preparation
- 8
Combine Sauce Ingredients
In a bowl, whisk together the peanut butter, coconut milk, soy sauce, lime juice, red curry paste, honey, and minced garlic until smooth.
- 9
Heat Sauce
Transfer the sauce to a small saucepan and heat over low heat for about 5 minutes, stirring occasionally.
