Ingredients

The following ingredients have 5 Servings
  • 20 ounces wild caught cod (defrosted)
  • 1 bunch thin asparagus  (pick the bunch with the thinnest spears you can find)
  • cooking spray
  • sprinkle lemon pepper
  • sprinkle garlic salt
  • 1 teaspoon sesame seeds (to garnish)
  • red pepper flakes (as desired)
  • 2 tablespoons coconut aminos
  • 1 teaspoon fish sauce
  • ½ cup full fat canned coconut milk (no fillers)
  • ½ cup peanut butter or cashew butter
  • 1 teaspoon white or rice vinegar

Instruction

  • Line a large baking sheet with heavy duty aluminum foil, spray with cooking oil or grease.  Preheat oven to 400F
  • Wash asparagus, dry in a clean dish towel. Line them up and cut off the tough ends.
  • Make sure cod pieces are very dry. You may have to dry them with a paper towel.  Line cod pieces in a line down the center of the baking sheet.   
  • Divide them evenly among each side of the pan, spray with your preferred cooking oil and then add seasonings (lemon pepper and garlic salt) to taste. (Honestly, I just lightly sprinkled them over all of the asparagus.) 
  • Make sauce by combining all sauce ingredients in a blender or with an immersion blender.
  • Brush 1 tablespoon of sauce on each piece of cod. Sprinkle entire pan with sesame seeds.  For a spicy flavor sprinkle cod with red pepper flakes (optional.)
  • Bake for 20-30 minutes until fish is flaky and reaches an internal temperature of 155F.
  • (Your asparagus should be done too as long as you picked super thin pieces.)