Roasted Cod with Daikon and Ginger Broth
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod dish features tender white fish served in a fragrant ginger and daikon broth, finished with soy sauce, sesame oil and white miso. Fresh lime, scallions and cilantro brighten the flavour profile. The recipe takes 20 minutes to prepare and 25 minutes to cook, making it a straightforward weeknight meal suitable for those seeking something light and flavourful.
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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
Reviews
Sign in to write a review.