Roasted Cod with Bamboo Shoot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod with bamboo shoot dish is one of my go to weeknight dinners because it comes together in just 40 minutes flat. The delicate white fish pairs beautifully with the tender, slightly sweet bamboo shoots, while fresh ginger and garlic create an aromatic Asian inspired sauce. Cod is packed with lean protein and omega 3 fatty acids, which are wonderful for heart health, and the bamboo shoots add a satisfying crunch without many calories. The whole thing feels fancy enough for guests but honestly requires minimal effort and basic pantry staples you probably already have on hand.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 473 mlfresh bamboo shoots(sliced lengthwise)
- 3 tablespoonsginger(minced)
- 5garlic cloves(thinly sliced)
- 3 tablespoonssoy sauce
- 3 tablespoonsunsalted butter
- 2 tablespoonsmirin
- 2 tablespoonsfresh lemon juice
- 2 tablespoonsolive oil
- 1 teaspoonsesame oil
- 3scallions(chopped)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels and season both sides evenly with sea salt and white pepper.
Tip: Drying the fish helps achieve better browning on the skin side.
- 2
Arrange the sliced bamboo shoots in a single layer on a large roasting pan. Drizzle with olive oil and sprinkle minced ginger and sliced garlic over the shoots, tossing gently to combine.
Tip: Bamboo shoots cook at a similar rate to cod, so layering them underneath helps infuse flavors.
- 3
In a small bowl, whisk together soy sauce, mirin, lemon juice, and sesame oil to create your glaze. Set aside.
Tip: This glaze adds depth and umami to balance the delicate fish.
- 4
Place the seasoned cod fillets skin-side down on top of the bamboo shoots, spacing them evenly across the pan.
Tip: Skin-side down prevents the delicate flesh from drying out during roasting.
- 5
Brush half of the prepared glaze over the cod fillets. Dot each fillet with small pieces of butter distributed across the top.
Tip: The butter enriches the fish and creates a beautiful glaze as it melts.
- 6
Roast in the preheated oven for 18-22 minutes, or until the cod is opaque throughout and flakes easily with a fork. The bamboo shoots should be tender and lightly caramelized.
Tip: Cooking time depends on fillet thickness; check at 18 minutes to avoid overcooking.
- 7
Remove from the oven and drizzle the remaining glaze over the cod and bamboo shoots. Sprinkle with chopped scallions and toasted sesame seeds for garnish.
Tip: The residual heat will gently warm the remaining glaze and garnishes.
- 8
Serve immediately on individual plates, ensuring each plate includes one cod fillet with an equal portion of roasted bamboo shoots and pan juices.
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