1 small Yellow Onion, chopped

2 Cloves Garlic, crushed

Salt and Pepper

1 C. Jasmine Rice

1 C. Shredded Coconut

1 ½ C. Chicken Broth

1 C. Frozen peas

4 8oz. portions Cod Fillets

½ T. ground dried Coriander

1 C. fresh Cilantro, stems and leaves

½ C. Mint Leaves

5 Scallions, chopped

2″ piece fresh Ginger, peeled and cut into large chunks

1 Jalapeno, halved and seeds removed from one side

½ T. Cumin

2 T. Sugar

Zest and Juice of 1 Lemon

Preheat oven to 375. Heat sauce pot over medium high heat with about 2 T. Vegetable oil. Add 3/4^th of onion, 1 crushed clove garlic and salt and pepper. Cook for 2 minutes, then add rice and stir to coat in oil. Add coconut and chicken stock and bring up to a simmer. Cover tightly and cook for 18 minutes, or until all liquid is absorbed. Add peas for last 5 minutes of cooking. Heat large nonstick oven safe skillet over high heat with remaining 2 T. oil. Season fish with coriander, salt and pepper. Add to pan and sear on first side for 2 minutes. While fish cooks, start the chutney. Place remaining quarter onions in food processor with cilantro, mint, scallions, ginger, garlic, jalapeno, cumin, sugar, lemon zest and juice with a splash of water. Puree until smooth. Flip seared cod over in the pan, cover with foil and transfer to oven. Bake for 5 minutes. Top with chutney and return to oven until fish is firm to touch and cooked through, another 3-5 minutes. Stir cooked rice with fork to distribute peas in the rice and remove the crushed garlic clove. Serve fish with its warm sauce over rice.