Prep time: 15 minutes
Cook time: 20 minutes
Delicious, moist and tender cod is a delicate fish to work with. But brushed lightly with this spicy sauce and cooked quickly, makes it shine with the coconut noodles. Healthy comfort food at its finest!
“God gives each one of us sufficient grace ever to know His holy will, and to do it fully.” – Saint Ignatius of Loyola
- Four 4-ounce cod fillets
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 Tablespoon each sesame oil, soy sauce, rice wine vinegar, honey
- 1/4 cup Sriracha sauce
Coconut Noodle Ingredients
- 1 Tablespoon sesame oil
- 3 cups coleslaw mix
- 6 ounces ramen noodles, cooked to package directions
- 1/2 cup coconut milk
- 1 Tablespoon soy sauce
- 2 cups fresh baby spinach
- 1 lime, sliced
- 2 green onions, chopped
- 2 Thai chilis, chopped
- 1 Tablespoon sesame seeds
- Preheat the oven to Broil.
- Season each cod fillet with 1/4 teaspoon of the salt & black pepper and place on a parchment lined baking sheet.
- In a small saucepan over medium heat, make the sauce by combining the sesame oil, soy sauce, rice wine vinegar, honey, and Sriracha. Stir well and simmer for 5 minutes. Remove from heat.
- Brush both sides of each cod fillet with the sauce and place in the oven to broil for 5 minutes. Remove fish from the oven.
- Reduce oven heat to 350 degrees F.
- Brush fish with remaining sauce and return to the oven and bake for another 5 minutes.
- Meanwhile, in a large skillet over medium high heat, add the sesame oil and coleslaw mix and sauté for 5 minutes.
- Remove cod from the oven and set aside.
- To the skillet with the coleslaw, add cooked noodles, coconut milk, soy sauce, and spinach and sauté for 2 minutes.
- Transfer noodle mixture to individual serving bowls. Top each portion with a cod fillet. Garnish with sliced lime, green onions, Thai chilis, and sesame seeds. Serve immediately.
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