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Crispy Curry-Lime Cod

with Broccoli, Rice & Lime Mayo

35 MIN

2 Servings

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with Cod

From the Test Kitchen

The star of this dish is the bright, spicy cod that gets dynamic flavor from honey, curry paste, lime, and a topping of crispy onion breadcrumbs. You'll roast it in the oven along with hearty broccoli and serve it with fluffy rice and a drizzle of lime mayo for a cooling finish.
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Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Cod Fillets
½ cup Long Grain White Rice
8 oz Broccoli
1 Lime
1 Tbsp Yellow Curry Paste
½ oz Salted Butter
2 tsps Honey
¼ cup Panko Breadcrumbs
⅓ cup Crispy Onions
1 tsp Black & White Sesame Seeds
2 Tbsps Mayonnaise

step-by-step

instructions

Cook Along

1 Cook the rice

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Roughly chop the crispy onions. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. In a bowl, combine the sesame seeds, chopped crispy onions, and half the breadcrumbs (you will have extra). In a separate bowl, combine the softened butter, honey, the juice of 2 lime wedges, and as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Using a fork, mash until thoroughly combined.

3 Start the broccoli

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 8 minutes. Leaving the oven on, remove from the oven.

4 Prepare & roast the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Drizzle the other side of the sheet pan of partially roasted broccoli with olive oil. Carefully transfer the seasoned fish to the oiled portion of the sheet pan. Evenly spread the curry butter onto the fish, then top with the breadcrumb mixture (pressing gently to adhere); season with salt and pepper. Roast 8 to 12 minutes, or until the broccoli is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the lime mayo & serve your dish

Meanwhile, in a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Serve the roasted fish with the cooked rice and roasted broccoli. Drizzle the fish with the lime mayo. Enjoy!