Sweet Chili-Saffron Cod with Garlic Rice & Roasted Broccoli

Sweet Chili-Saffron Cod

with Garlic Rice & Roasted Broccoli

Group Created with Sketch. 25 min
WW™ Approved i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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The star of this flavorful dish is the bright, sophisticated pan sauce we’re spooning over flaky seared cod, which is made with two types of citrus juice (orange and lime), sweet chili sauce, and fragrant saffron.

14 green SmartPoints®

13 blue SmartPoints®

13 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

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tips & techniques
Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. Halve the orange crosswise. Halve the lime crosswise. Squeeze the juice of both orange and lime halves into a bowl. Add the saffron and sweet chili sauce; stir to combine. 

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Cook the rice:
3 Cook the rice:

Meanwhile, in a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Coat & cook the fish:
4 Coat & cook the fish:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding). Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the finished sauce. Garnish with the chopped peanuts. Enjoy!

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Prepare the ingredients & start the sauce:
1 Prepare the ingredients & start the sauce:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Roughly chop the peanuts. Halve the orange crosswise. Halve the lime crosswise. Squeeze the juice of both orange and lime halves into a bowl. Add the saffron and sweet chili sauce; stir to combine. 

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the broccoli:
Cook the rice:
3 Cook the rice:

Meanwhile, in a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

4 Coat & cook the fish:

Meanwhile, place the flour on a large plate; season with salt and pepper. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned flour. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated fish (shaking off any excess flour before adding). Cook 2 to 3 minutes per side, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate.

* An instant-read thermometer should register 145°F.

Coat & cook the fish:
Finish the sauce & serve your dish:
5 Finish the sauce & serve your dish:

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked fish with the cooked rice and roasted broccoli. Top the fish with the finished sauce. Garnish with the chopped peanuts. Enjoy!