Chili Lime Cod with Spinach & Rice (Gluten & Dairy Free)
This tender oven baked chili lime cod served with blanched spinach and rice is a tasty, fresh and easy dish that is just as good to make for a weeknight meal or weekend dinner.
Servings 4 servings
Ingredients
- 4 Cod back fillets
- 1/4 tbsp Chili oil (or oil + chili flakes combined)
- 1 tbsp Lime juice
- 1/2 tbsp Honey, fiber syrup or agave
- A pinch of Sea salt
- 4 servings Rice (any rice you like)
- 200 g Fresh spinach
- 2 Garlic clove minced
- 1 Red chili thinly sliced
- 1 Scallion thinly sliced
- 10-12 Sugar snaps thinly sliced
- Fresh cilantro
- 1 Lime cut into wedges
- Furikake seasoning or toasted sesame seeds
For the sauce
- 6 tbsp Light soy sauce
- 1 1/2 tbsp Rice vinegar
- 1 tbsp Lime juice
- 1/2 tsp Honey, fiber syrup or agave
- 3 tsp Sesame oil
- 2 tbsp Toasted sesame seeds
- 1 - 1 1/2 tbsp Fresh ginger grated
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 150 degrees Celsius.
- Cook the rice according to instruction.
- Combine chili oil, lime juice, honey and sea salt in a small bowl.
- Place the cod back fillets in an oven safe baking dish and brush with the chili lime sauce. Place in the oven and bake at for 14-20 minutes, until they reach an inner temperature of 51-52 degrees Celsius. Turn on the broiler for 30-60 seconds at the end to get some color (if needed and desired).
- Meanwhile bring water to a boil with some salt in a pot. Add the spinach to the pot and boil for about 30 seconds.
- Remove the pot and place a pan with some oil in it instead.
- Strain through a colander and immediately run under cold water. Let cool for a few minutes then strain well removing as much excess water as possible.
- Add the minced garlic to the pan, fry for 30-60 seconds. Then add the spinach. Stir to combine. Fry for 1-2 minutes.
- Meanwhile combine sauce ingredients in a small bowl.
- Place spinach in a bowl and combine with about half of the sauce. Save the rest for serving.
- Divide rice and spinach between bowls. Add a piece of cod fillet to each bowl. Top with sliced chili, scallion, sugar snaps, cilantro, lime wedges and furikake seasoning. Serve with remaining sauce.