Name: Coconut-Pecan Crusted Cod with Orange Fennel Salad & Rice
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1.02 kg cod fillet; ⅓ cup dried cranberries; 3 fennel bulbs; 1 ½ cups jasmine rice; 3 oranges; ⅓ cup pecan halves; 2 shallots; ⅓ cup shredded unsweetened coconut; black pepper; crushed red pepper; extra virgin olive oil; mayonnaise; pure maple syrup; red wine vinegar; salt

Coconut-Pecan Crusted Cod with Orange Fennel Salad & RiceCoconut-Pecan Crusted Cod with Orange Fennel Salad & Rice — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1.02 kg cod fillet

⅓ cup dried cranberries

3 fennel bulbs

1 ½ cups jasmine rice

3 oranges

⅓ cup pecan halves

2 shallots

⅓ cup shredded unsweetened coconut

black pepper

crushed red pepper

extra virgin olive oil

mayonnaise

pure maple syrup

red wine vinegar

salt

Instructions

Preheat oven to 220°C (425°F). Coat a large baking sheet pan with a thin layer of oil and set aside.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, mince pecans. Place in a small bowl along with coconut and crushed red pepper, then stir to combine the topping.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, pat cod dry with paper towels, season with salt and pepper, then transfer to the baking sheet. Spread top side with mayo, then sprinkle evenly with the topping, pressing gently to adhere.

Place cod in the oven (it doesn't have to be fully heated) and bake until cooked through, about 12 minutes. Remove from oven.

While the fish is baking, place oil, vinegar, maple syrup, salt, and pepper in a large bowl. Whisk to combine the dressing.

Peel, halve, and slice shallots lengthwise into thin strips. Add to the bowl with the dressing.

Wash and dry fennel; trim off root end and dark green stalks, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Add to the bowl.

Wash, dry, and peel oranges; separate into segments and cut into bite-sized pieces. Add to the bowl, along with cranberries, and stir to combine the salad.

To serve, divide fish, rice, and salad between plates or bowls. Enjoy!

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