Roasted Cod with Daikon and Ginger Broth
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets paired with tender roasted daikon radish in a fragrant ginger and soy-infused broth, finished with crispy garlic chips and fresh cilantro.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1daikon radish(peeled and cut into 2-inch batons)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(thinly sliced)
- 3 tablespoonslow-sodium soy sauce
- 2 tablespoonssesame oil
- 355 mlvegetable broth
- 1lime(zested and juiced)
- 3scallions(sliced on the bias)
- 59 mlfresh cilantro(chopped)
- 1 tablespoonwhite miso paste
- 1 tablespoonolive oil
- ½ teaspoonsea salt
- ¼ teaspoonwhite pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the cod fillets dry with paper towels and season both sides with sea salt and white pepper, then set aside.
Tip: Drying the fish ensures crispy skin when roasted.
- 2
In a small bowl, whisk together the soy sauce, white miso paste, 1 tablespoon of sesame oil, lime juice, and minced ginger until smooth.
Tip: Whisking the miso helps it dissolve evenly into the broth.
- 3
Toss the daikon batons with olive oil, salt, and pepper on a baking sheet, spreading them in a single layer. Roast for 10 minutes until they begin to soften and brown at the edges.
Tip: Starting the daikon ahead allows it to become tender and caramelized.
- 4
Warm the vegetable broth in a small saucepan over medium heat. Stir in the miso mixture and adjust seasoning with lime zest. Keep warm on low heat.
Tip: Don't boil the broth after adding miso to preserve the beneficial enzymes.
- 5
Heat the remaining 1 tablespoon of sesame oil in a large oven-safe skillet over medium-high heat. Once shimmering, place the cod fillets skin-side down and sear for 2-3 minutes until the skin is golden and crispy.
Tip: Starting skin-side down helps render the fat and create a flavorful crust.
- 6
Carefully flip the cod fillets and transfer the skillet to the preheated oven. Roast for 8-10 minutes until the fish is opaque and flakes easily with a fork.
Tip: The residual heat will continue cooking the fish gently and evenly.
- 7
Remove the skillet from the oven and place the roasted daikon around the cod. Slowly pour the warm ginger-miso broth around the fish and vegetables.
Tip: Pouring the broth last prevents splashing and keeps the cod skin crispy.
- 8
Scatter the thinly sliced garlic over the entire dish and return to the oven for 2-3 minutes until the garlic becomes fragrant and lightly golden.
Tip: Brief roasting mellows the raw garlic flavor while keeping it crispy.
- 9
Remove from heat and garnish with fresh cilantro, sliced scallions, and remaining lime zest. Serve immediately with the aromatic broth spooned over each portion.
Tip: Fresh herbs add brightness that balances the savory umami broth.
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