Spicy Citrus & Panko-Crusted Cod with Broccoli, Rice & Lime Mayo

Spicy Citrus & Panko-Crusted Cod

with Broccoli, Rice & Lime Mayo

30 MIN
2 Servings
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Available Options

  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    • 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 sesame rice and a drizzle of lime mayo for a cooling finish.
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    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
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    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
    Spicy Citrus & Panko-Crusted Cod with Broccoli, Rice & Lime Mayo
    Title
    • 2 Cod Fillets
    • ½ cup Long Grain White Rice
    • ½ lb Broccoli
    • 1 Tbsp Yellow Curry Paste
    • 1 oz Salted Butter
    • 1 Lime
    • 2 tsps Honey
    • ¼ cup Panko Breadcrumbs
    • ⅓ cup Crispy Onions
    • 1 Tbsp Sesame Oil
    • 1 tsp Black & White Sesame Seeds
    • 2 Tbsps Mayonnaise

    Spicy Citrus & Panko-Crusted Cod

    Cook & finish the rice
    1 Cook & finish 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. Add the sesame oil and stir to combine. 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.

    Prepare the ingredients
    Start the broccoli
    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 10 minutes, or until the broccoli is browned and tender when pierced with a fork and the fish is cooked though.* Remove from the oven. 

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

    Prepare & roast the fish
    Make the lime mayo & serve your dish
    5 Make the lime mayo & serve your dish

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

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