Caribbean Style Baked Cod with Coconut Rice

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Rinse the jasmine rice under cold water until the water runs clear.

3. 3

   In a medium saucepan, combine the jasmine rice and coconut milk. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed.

4. 4

   While the rice is cooking, place the cod fillets on a baking sheet lined with parchment paper.

5. 5

   Drizzle the olive oil over the cod fillets and sprinkle the jerk seasoning evenly over them.

6. 6

   Bake the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

7. 7

   In the last few minutes of the rice cooking, add the spinach to the saucepan and stir until wilted.

8. 8

   Once the cod is done, remove it from the oven and squeeze the juice of the lime over the fillets.

9. 9