Chili Garlic Atlantic Cod

Sweet cod adds another layer of complexity to this Thai inspired recipe. You can make it as mild or as spicy as you like by adding more or less sliced chiles, so play around and find your favorite level of heat.

Serves 4

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

4 cloves garlic, minced 

1 chile pepper, thinly sliced

1 Tbsp. brown sugar

2 tsp. freshly squeezed lime juice

1½ tsp. fish sauce 

1/8 tsp. freshly ground black pepper

Four 6 oz. cod fillets

3 cups cooked white jasmine rice

½ cup chopped fresh cilantro and/or basil 

1 lime, cut into wedges 

Heat an oven to 400°F. In a small bowl combine the oyster sauce, soy sauce, garlic, chile, brown sugar, lime juice, fish sauce, and pepper.

Place the cod fillets, side by side on a large piece of aluminum foil. Transfer to a large, rimmed baking sheet. Make sure the foil is big enough to enclose the fish.

Drizzle half of the sauce over the fish, covering both sides. Reserve the rest for later.

Bring the long sides of the foil up and over the fish and fold together, trying to keep the foil loosely tented over the top of the cod. 

Transfer to the oven and bake until almost cooked through, about 10 minutes. Remove from the oven and set the oven to broil.

Carefully open the foil and pull back from the fish. Spoon the remaining sauce over the cod and place under the broiler, until lightly charred and bubbly, about 3 minutes.

Spoon warm rice onto a plate and top with a cod fillet. Spoon any sauce from the pan over the cod and rice. Sprinkle with chopped cilantro and basil and serve with a lime wedge.