4–6 High Liner® Signature Cuts® Crispy Cod Fillets
1 lb (450g) sweet broccoli tender stems, halved
2 tbsp avocado oil
1 tbsp garlic powder
salt & pepper to taste
For the Chili Garlic Sauce
1 tbsp avocado oil
1 tsp sesame oil
2–3 garlic cloves, minced
2 tsp fresh ginger, minced
3 tbsp sriracha
2 tsp soy sauce
2 tbsp brown sugar
1 tsp chili flakes
1/2 cup water
2 tsp lime juice
Sesame seeds, green onions and red chillies for garnish
Preheat the oven to 450F. Line a large baking sheet with parchment paper and set aside.
Cut the sweet broccoli tender stems lengthwise into halves. In a small bowl, toss together the broccoli, avocado oil, garlic powder, and salt & pepper until combined.
Add the High Liner® Signature Cuts® Crispy Cod Fillets to the sheet pan and bake for 24 minutes, turning halfway through. Once ready to turn over, add the broccoli to the sheet pan and bake until cooked through.
In a small saucepan, add avocado oil and sesame oil on medium heat. Cook garlic, chili and ginger until golden, about 20 seconds. Add the sriracha, soy sauce, brown sugar, chili flakes, water and mix well. Simmer and reduce the heat until the sauce thickens – a syrup like consistency. Stir in the lime juice and set aside.
To serve, plate the broccoli layering the cod over top. Drizzle with chili garlic sauce and garnish with sesame seeds, green onions and a couple of chopped red chilis for extra spice.