Roasted Cod with Bean Sprout and Ginger Glaze

Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat cod fillets dry with paper towels and place skin-side down on a parchment-lined baking sheet. Drizzle with olive oil, season with salt and pepper.

   Tip: Dry fish ensures better browning and a crispier skin.

2. 2

   Roast cod for 12-15 minutes until the flesh is opaque and flakes easily with a fork. Remove from oven and tent loosely with foil to keep warm.

   Tip: Don't overcook—cod continues to cook slightly while resting.

3. 3

   While cod roasts, heat sesame oil in a large wok or skillet over medium-high heat. Add minced ginger and garlic, stirring constantly for about 30 seconds until fragrant.

   Tip: Toast aromatics briefly to deepen their flavor without burning them.

4. 4

   Add fresh bean sprouts to the wok and stir-fry for 2-3 minutes, tossing frequently until lightly softened but still maintaining a slight crunch.

   Tip: Bean sprouts cook quickly—watch closely to avoid overcooking.

5. 5

   Pour soy sauce and rice vinegar over the sprouts and toss to combine. Cook for another 30 seconds, then remove from heat. Stir in half of the sliced green onions.

   Tip: Add acid at the end to brighten the dish without losing the delicate sprout texture.

6. 6

   Divide roasted cod fillets among four serving plates. Top each fillet generously with the warm bean sprout mixture, creating a slight mound.

   Tip: Layer the sprouts while still warm so they settle nicely onto the fish.

7. 7

   Garnish each plate with remaining green onions and toasted sesame seeds. Serve immediately with fresh lemon wedges on the side.

   Tip: A squeeze of fresh lemon at the table enhances all the delicate flavors.