Roasted Cod with Daikon and Ginger Broth
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes restaurant quality. Delicate cod gets roasted until perfectly flaky, then served in a fragrant ginger and daikon broth that feels both comforting and light. Ginger is wonderful for digestion and gives this dish its signature warmth, while the daikon radish adds a lovely subtle sweetness. What I love most is how simple it is to make, yet it feels special enough to impress anyone at your table. Fresh cilantro and lime brighten everything up at the end, making it feel bright and balanced.
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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