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Spicy Citrus & Panko-Crusted Cod

with Broccoli, Rice & Lime Mayo

35 MIN

4 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 sesame rice and a drizzle of lime mayo for a cooling finish.
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Nutrition

PER SERVING
Calories

720 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Cod Fillets
1 cup Long Grain White Rice
1 lb Broccoli
2 Limes
2 Tbsps Yellow Curry Paste
1 oz Salted Butter
4 tsps Honey
½ cup Panko Breadcrumbs
⅔ cup Crispy Onions
2 Tbsps Sesame Oil
2 tsps Black & White Sesame Seeds
¼ cup Mayonnaise

step-by-step

instructions

Cook Along

1 Cook & finish the rice

Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 2 cups 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. Halve the limes. 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 halves, 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 Roast the broccoli

Line two sheet pans with foil. Place the broccoli florets on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Prepare & roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Drizzle the remaining sheet pan with olive oil. Transfer the seasoned fish to 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 breadcrumbs are lightly browned 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 halves. 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!