Roasted Cod with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in less than an hour and tastes like you spent way more effort than you actually did. The cod is mild and delicate, which makes it the perfect canvas for a zingy ginger and garlic glaze that's inspired by Asian flavors. Fresh ginger is not only delicious but also fantastic for digestion and reducing inflammation, so you're getting something genuinely good for your body with every bite. The best part? Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor. Trust me, once you try this, you'll find yourself making it again and again.
Ella x
Ingredients
- 4cod fillets(6 oz each, pat dry)
- 3 tablespoonsfresh ginger(minced)
- 4garlic cloves(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonslime juice
- 2 tablespoonssesame oil
- 1 tablespoonolive oil
- 4scallions(cut into 2-inch pieces)
- 1red chili(sliced thin, optional)
- 118 mlvegetable broth
- 2 tablespoonsginger strips(julienned for garnish)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Tip: Patting the cod dry helps it develop a better texture and allows seasonings to adhere properly.
- 2
In a small bowl, whisk together soy sauce, lime juice, sesame oil, and vegetable broth to create the base sauce.
Tip: Prepare this mixture while the oven preheats to save time during cooking.
- 3
Arrange the dried cod fillets on the prepared baking sheet, leaving space between each piece. Season both sides with salt and pepper.
Tip: Don't overcrowd the pan; proper spacing ensures even cooking and allows for better browning.
- 4
Scatter the minced ginger and sliced garlic evenly over and around the cod fillets, then drizzle the prepared sauce over the top of each fillet.
Tip: Reserve some ginger and garlic to layer on top for maximum flavor in each bite.
- 5
Roast the cod in the preheated oven for 12-15 minutes, or until the fish is opaque throughout and flakes easily when tested with a fork.
Tip: Cooking time depends on fillet thickness; thicker fillets may need an additional 2-3 minutes.
- 6
In the last 2 minutes of cooking, scatter the scallions and red chili slices over the fish to warm them through gently.
Tip: Adding these at the end preserves their fresh color and slight crunch.
- 7
Remove the baking sheet from the oven and carefully transfer the cod to serving plates. Spoon the pan sauce and all the ginger and garlic over each fillet.
Tip: The accumulated pan juices are flavor-packed; don't leave them behind on the sheet.
- 8
Garnish each plate with julienned fresh ginger strips and extra sliced scallions for color and aromatic freshness, then serve immediately.
Tip: Serve with steamed rice or roasted bok choy to soak up the delicious ginger sauce.
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