Sweet Chili Baked Cod
with Stir-Fried Broccoli & Peas
Cooking time
25 minutes
Servings
4
Calories
540 /serving
This cod is kicking it with sweet chili sauce, ready for a relaxed night in with the fam. Plate this hefty white fish over fluffy jasmine rice so it's sure to win over the kids, and surround it with green veggie goodness.
We will send you:
- 4 Wild-caught cod fillets (MSC-certified)
- 2 Heads of broccoli
- 150g Green peas
- 320g Jasmine rice
- 45ml Ponzu lime sauce
- 60ml Sweet chili sauce
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame, garlic, canola oil, ginger, paprika flavour, black pepper, cellulose)
Contains: Cod • Sesame • Soy • Wheat
You will need:
Aluminum foil
Basting brush
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Total Fat
4 g
Saturated Fat
g
Sodium
1370 mg
Total Carb
91 g
Sugars
16 g
Protein
35 g
Fibre
6 g
Preparation
Cook the rice
- Preheat the oven to 450°F.
- In a medium pot, combine the rice, 3 cups water and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Bake the cod
- Meanwhile, pat the cod* dry; rub with ½ the spices and a drizzle of oil.
- Arrange on a foil-lined sheet pan and brush with the chili sauce.
- Bake, 8 to 10 min., until cooked through.
- Switch the oven to broil, 1 to 2 min., if extra colour is desired.
Cook the broccoli & peas
- Meanwhile, cut the broccoli head into bite-size florets.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the broccoli and sauté, adding 2 tbsp water halfway, 5 to 7 min., until beginning to brown.
- Add the peas, ponzu, remaining spices and 2 tbsp water. Cook, covered, stirring occasionally, 2 to 3 min., until crisp-tender; season with S&P.
Plate your dish
- Divide the broccoli, peas and rice between your plates.
- Top with the cod. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
