Spicy sriracha cod & cabbage
278cal, 23p, 21c, 11f (per meal)
3/4 lbs (340g)
2 tbsp (30mL)
2 tbsp (42g)
4 tbsp (60mL)
2 tbsp (30mL)
2 clove(s) (6g)
1/4 tbsp (2g)
3/4 lbs (340g)
4 tbsp (60g)
1
Preheat the oven to 360°F (180°C).
2
In a small bowl, mix together the honey and sriracha with a pinch of salt. Set aside.
3
Heat the oil in an oven-safe skillet over medium heat. Add the garlic and coleslaw mix and cook for 2-3 minutes, until slightly softened. Season with salt and pepper.
4
Stir in half of the honey-sriracha sauce, along with the soy sauce and water. (If not using an oven-safe skillet, transfer the cabbage mixture to a baking dish.)
5
Place the cod on top of the cabbage and brush with the remaining honey-sriracha sauce.
6
Bake for 15-17 minutes, until the fish is fully cooked and flakes easily with a fork.
7
Sprinkle with sesame seeds and serve.