Pan-Roasted Cod in Spicy Thai broth.
Easy to prepare

Pan-Roasted Cod in Spicy Thai broth. The other day I popped into the dollar store to pick up some rubber gloves, and while browsing around I found an isle with books. So of course I stopped and looked through and noticed they had a few cookbooks. I couldn’t believe my luck when I pulled out The Pollan Family Table cookbook. I leafed through the recipes and spotted this one for fresh Pan-Roasted Cod in Spicy Thai broth. It looked wonderful. I checked  the ingredients and was happy knowing we had everything that was needed for the dish.

As I mentioned before, Bill loves to cook Thai and shops at a small Asian store for supplies. Depending on where you live, most of the ingredients can be purchased at the regular market. If not check online.  Bill purchased some wild caught cod the previous day and had it in the freezer. So for $1, I bought the $30 book in pristine condition. Yay! What a deal. If you have a dollar store close by make sure and check out the book section. You never know what you may find. 

This recipe for Pan-Roasted Cod in Spicy Thai broth takes less that 30 minutes to prepare. Its simple and easy to make and quite impressive served with an artful garnish. You can make more of a meal out of it and serve a side of Jasmine rice.

We savored the flaky bites of cod with the spicy tart lime broth. It woke up my mouth yet it didn’t overwhelm the fish in any way. You will love this recipe, I’m sure.

Serves 4

preheat oven to 400ºf

What you will need

For The Fish

• 4 skinless 6 oz cod fillets
• 1 Tbs olive oil
• 2 oz  baby spinach leaves

For the broth

• 1 13- to 14- oz can of unsweetened coconut milk
• 1/4 cup fresh lime juice
• 1/3 cup dry white wine1 tsp finely grated fresh ginger
• 1 1/2 Tbs red Thai curry paste
• 1 Tbs Thai fish sauce
• 1 tsp Tamarind paste
• 1 Tbs minced garlic
• 1 tsp ground corriander
• 1 tsp finely grated fresh ginger
• 1 Tbs granulated sugar

For the broth

Combine  in a medium pot, the coconut milk, lime juice, wine, curry paste, garlic, fish sauce, sugar, coriander, ginger, and tamarind paste. bring to boil. Reduce heat to low and simmer for 8 minutes. Remove from heat and set aside.

For the Fish

Heat the oil in a large nonstick skillet over high heat add the fish and sear on each side for 3 minutes each side., then turn over and sear on the other side for 2 minutes more. Place the pan in the oven and roast until opaque, about 8 minutes.

Place the 8 spinach leaves in the bottom of each of the 4 soup bowls. Add a fillet of fish to each bowl and pour the broth over the fish. Garnish each bowl with a few spinach leaves on top and I added a slice of lime for the extra touch