Give your roasted a seriously pretty boost with a robust plum salsa.
Total Time: 0:35
1 1/2 c. jasmine rice
1 1/4 lb. wild cod
3 tbsp. extra-virgin olive oil, divided
2 tsp. grated ginger
1 clove garlic, minced
1/2 sm. jalapeño, minced (optional)
Juice of 1 lime (about 3 to 4 tbsp.)
1 1/2 tbsp. soy sauce
1 tsp. sesame oil
1 tsp. honey
1/3 c. Chopped cilantro
4 plums, diced (1 1/4 c.)
Lime wedges, for serving
Preheat oven to 450 degrees F. Line rimmed baking sheet with aluminum foil. Rinse jasmine rice in sieve under cold running water. Fill medium-sized, heavy-bottomed pot with rice and 2 cups water and bring to boil. Reduce heat to low and cook, tightly covered, for 15 minutes. Remove from heat and let stand, covered for 10 minutes. Fluff with fork and season with salt.
Arrange cod on baking sheet. Season with salt and pepper and drizzle with 1 tablespoon of olive oil. Roast for 12 minutes or until fish flakes easily.
In large bowl, combine ginger, garlic, jalapeno (if using), lime, soy sauce, sesame oil, honey, and remaining 2 tablespoons of olive oil. Stir in cilantro and plums; season with salt or pepper if needed.
Spoon plum salsa over roasted cod. Serve with Jasmine rice and lime wedges.