Curry & Coconut-Crusted Cod with Green Beans & Scallion Rice
600 Calories or Less

Curry & Coconut-Crusted Cod

with Green Beans & Scallion Rice

30 MIN
2 Servings
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Available Options

  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
    • with Cod

    From the Test Kitchen

    Here, you'll coat flaky cod in fragrant vadouvan curry powder and top it with crunchy coconut flakes for a variety of textures and flavors. You'll finish the fish with a drizzle of spicy mayo and serve it alongside fluffy white rice.
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    • Nutrition
      PER SERVING
    • Calories
      610 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Curry & Coconut-Crusted Cod with Green Beans & Scallion Rice
    Title
    • 2 Cod Fillets
    • ½ cup Long Grain White Rice
    • 6 oz Green Beans
    • 2 Tbsps Mayonnaise
    • 1 oz Sweetened Toasted Coconut Chips
    • 2 Scallions
    • 1 Tbsp Sambal Oelek
    • 2 tsps Vadouvan Curry Powder

    Curry & Coconut-Crusted Cod

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard any stem ends from the green beans. In a bowl, combine half the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

    2 Make the scallion rice
    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the rice, a big pinch of salt, and 1 cup of water (carefully, as the liquid may splatter). 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.
    Make the scallion rice
    Roast the fish & serve your dish
    3 Roast the fish & serve your dish
    Meanwhile, line a sheet pan with foil. Lightly oil one side of the foil. Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the curry powder to coat (you may have extra). Transfer to the oiled portion of the sheet pan. Evenly spread or brush the remaining mayonnaise onto the fish. Drizzle with olive oil; season with salt and pepper. Transfer the green beans to the other side of the sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Roast 8 minutes. Leaving the oven on, remove from the oven. Carefully top the partially roasted fish with the coconut chips. Drizzle with olive oil. Return to the oven and roast 2 to 3 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Serve the roasted fish with the scallion rice and roasted green beans. Drizzle the fish with the spicy mayo. Garnish with the sliced green tops of the scallions. Enjoy!


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