Gochujang-glazed cod & crispy rice traybake recipe | Good Food

Units:

200g cooked basmati rice
(use a microwave pouch or leftover cooked rice)
2 tsp sesame oil
1 tsp soy sauce
1 tbsp gochujang
½ tbsp sesame seeds
½ tbsp honey
2 thick, skinless hake, haddock or cod fillets
or other sustainable firm white fish (see tip below)
180g frozen edamame
or peas
4 spring onions
1 lime

Method

step 1
Heat the oven to 220C/200C fan/gas 7. Tip the rice onto a large baking tray, breaking up any large clumps. Drizzle over the sesame oil and soy sauce, and mix well using your hands or a spatula. Spread the rice out into a thin, even layer and bake for 10-12 mins until crisping up and turning golden.
step 2
Combine the gochujang, sesame seeds and honey in a small bowl. Move the rice to the sides of the baking sheet. Pat the fish fillets dry, then put in the middle of the sheet. Spoon the glaze over the fish, then bake for 8-12 mins until the fish is flaky and cooked through, depending on its thickness.
step 3
Microwave or steam the edamame or peas following pack instructions until piping hot, about 3-4 mins. Finely chop the spring onions. To serve, scatter the edamame and spring onions over the fish and serve directly from the baking tray, or fold them through the mixture, breaking the fish into pieces as you do. Cut the lime into wedges and serve on the side for squeezing over.