4, Cod Fish Portions

6 oz package of fresh french green beans, trimmed

1 tablespoon sesame oil

3 tablespoons peeled chopped ginger root or jarred minced ginger

3 garlic cloves minced

1/4 cup white wine

Juice and zest of one lime

3 tablespoons green curry paste

1, 13.5-ounce can of full fat coconut milk

1 teaspoon honey (optional)

1/2 teaspoon fish sauce

kosher salt freshly cracked black pepper

1 teaspoon olive oil

6 sweet mini red peppers, sliced into tiny rings

Basmati or Jasmine rice, prepared according to package instructions

Cilantro leaves for garnish

Preheat oven to 400 degrees. 

Sauté garlic and ginger in sesame oil for 30 seconds in a skillet. Add white wine and lime juice and reduce to about half. Whisk in the curry paste, coconut milk, honey and fish sauce and reduce slightly again. Season with kosher salt and freshly cracked pepper.

In an oven safe skillet, add 1 tablespoon olive oil and sauté fresh green for 2 minutes. Toss in red peppers, stir, then place raw cod portions on top. Pour green curry sauce over top and bake for 18 – 20 minutes or until cod flakes easily with a fork. Serve with white rice and garnish with fresh cilantro leaves, if desired. Serves 4.