Island Spiced Cod with Mango Salsa, Ginger Scallion Rice, & Tarragon Carrots - GF

Island Spiced Cod with Mango Salsa, Ginger Scallion Rice, & Tarragon Carrots - GF

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*Approximate Values Based On My Fitness Pal


    Preheat oven to 425 degrees

    Check fish for any bones & remove

    Finely chop cilantro

    Dice mango into small pieces

    Cut baby tomatoes in half lengthwise

    Trim & thinly slice green onion, separating whites from greens

    Trim, peel, & slice carrots on a diagonal into ½-inch-thick pieces


      Step 1: Roast Carrots

      Line a large sheet pan with parchment paper or foil. Pile carrots on one side & drizzle with honey tarragon mix. Add a drizzle of olive oil & season with salt & pepper. Toss together well & spread out evenly (leaving room to place fish on the side of the sheet pan). Roast in oven for a total of 20 – 25 minutes until desired tenderness.

      Step 2: Prepare Rice

      Melt a knob of butter in a medium pot over medium-high heat. Add scallion whites & half the minced ginger; cook until fragrant, 1 minute.

      Add rice, measured water, & a big pinch of salt to same pot. Bring to a boil, then cover & reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

      Step 3:  Season & cook fish

      Place the fish fillets on a clean work surface & season well with Zesty spice blend. Pat gently with hands to make spice mixture sticks.

      Add fish to large sheet pan & cook for 13-18 mins depending on the thickness of the fillet. When fish gently flakes off it is cooked.  

      Step 4: Prepare salsa

      In the meantime, make the salsa. In a small bowl, mix tomatoes, mango, half of the chopped cilantro, & lime juice. Season with salt & pepper and set aside.

      Step 5: To serve

      Divide rice & carrots on a plate. Place fish and top with salsa, fresh chopped cilantro & the green tops of onion.