Coconut crusted & baked cod served with a tropical salsa. Served with fresh peas and a mandarin orange salad with poppy vinaigrette.
- 1 pan fish
- 1 container salsa
- 1 lemon
- 1 pan rice
- 1 bag peas
- 1 container salad
- 1 container dressing
- Preheat oven to 375. Once oven is up to temp add covered pan rice and uncovered pan of fish. Bake 20-30 minutes until desired color of fish is reached and an internal temperature of 145 degrees and rice is 165. If extra caramelization is desired you can broil for a minute or two watching closely as not to burn.
- Heat a sauté pan over medium high heat, oil oil, once it shimmers (not smoking) add peas straining off any liquid. Sauté until desired degree of doneness. Alternatively peas can be baked on a sheet pan while the rice and fish cook, adding them 10 minutes into cooking time.
- Toss salad with as much dressing as desired.
- Cut lemon into wedges.
- Divide and fish, rice and peas onto dinner plates, top fish with salsa and garnish with lemon. Serve salad on the side in small bowls or plates.