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
Vegetables
Rice
Topping
Thai Peanut Curry Sauce
Method
Preparing the Rice
- 1
Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 5 minutes.
Preparing the Vegetables
- 2
Steam the Snap Peas and Cauliflower
Bring a pot of water to a boil and place a steamer basket over it. Add snap peas and cauliflower florets, cover, and steam for about 5-7 minutes, until vegetables are bright and tender-crisp.
Preparing the Fish
- 3
Oven Roast the Wild Cod
Preheat the oven to 400°F (200°C). Brush the wild cod fillets with olive oil, then season with salt and black pepper. Place them on a baking sheet lined with parchment paper. Roast in the oven for 12-15 minutes or until the fish flakes easily with a fork.
Making the Thai Peanut Curry Sauce
- 4
Combine Ingredients
In a medium saucepan over medium heat, combine coconut milk, peanut butter, soy sauce, lime juice, minced garlic, grated ginger, and red chili flakes. Stir until the peanut butter is fully dissolved and the sauce is smooth. Bring to a gentle simmer and cook for 5 minutes.
Serving
- 5
Assemble the Dish
On a plate, serve a portion of jasmine rice, topped with roasted wild cod. Arrange steamed snap peas and cauliflower on the side. Drizzle with Thai peanut curry sauce and garnish with sliced almonds.
