Roasted Cod with Bamboo Shoot
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate white cod fillets paired with tender bamboo shoots, roasted together with aromatic ginger, garlic, and a light soy-butter glaze that creates an elegant and restaurant-quality dish.
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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