A simple, quick and super comforting Thai inspired meal. Perfect served over a bowl of rice.
Preheat oven to 250F. In a large oven proof skillet that can fit the cod, add the white portion of the green onion, the lime juice, lemongrass, fish sauce, and coconut milk. Bring to gentle simmer, whisking to break up any lumps in the coconut milk and disperse the lemongrass.
If using fresh peas, add to the coconut milk and simmer for a couple of minutes. Salt the cod, then slip into the pan, arranging the cod so that it is submerged in the liquid. If using frozen peas, add at the same time you add the cod. Carefully place the pan in the oven and cook for 18 minutes, until the cod flakes easily with a fork.
While the fish cooks, make your chili oil. Heat the oil and chili flakes over medium low heat, you want the oil to barely shimmer, so monitor closely and take off the heat if the oil gets too hot. Remove from heat after 5 minutes, and pour into a cold jar. You can strain the oil before serving if you don't want to eat the flakes. Remove fish from oven and serve over rice, topped with the sliced green parts of the onion and a good drizzle of chili oil.