Island Style Wild Cod with Ceylon Ceylon Peanut Condiment

island baked cod with ceylon ceylon peanut butter

Prep time: 15 minutes; Baking time: 18-22 minutes


2 - Wild Cod fillets, medium size (can substitute with other fish as well)

3 - 4 Tablespoons Ceylon Ceylon Peanut Condiment

1/2 Onion - Sliced

8-10 Cherry tomatoes, halved

4 - 6 Lemon Wedges

1/2 Teaspoon Chili Powder

Olive oil for foil

Salt to taste


Preheat oven to 400 deg F.

Rinse the fish lightly and pat dry. Take 2 sheets of aluminum foil about 14 inches long. You can also use Banana leaves instead of foil in true island style. Spray or apply the olive oil on the foil or leaves.

Place a few slices of onions and cherry tomatoes on the aluminum foil. Drizzle about 1 Tablespoon of Ceylon Ceylon peanut condiment on the veggies. Place the fish directly on top of the peanut condiment. Sprinkle the chili powder, some salt and lemon juice on the fish. Drizzle the remaining peanut condiment over the fish. Add remaining onion wedges and cherry tomatoes on top (you can add any other veggies you like as well). Put 2-3 lemon wedges on top of the pile.

Carefully seal all edges of the foil to create a nice tented packet.

Bake the packet in the preheated oven for 18-22 minutes. Fish is done when it's flaky and comes apart easily with a fork.

Serve hot!