Roasted Cod with Ginger
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets infused with warming ginger, citrus, and aromatic Asian spices, served with a silky ginger-infused pan sauce that brings brightness and depth to every bite.
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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