Roasted Cod with Lotus Root and Ginger-Soy Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Cod with Lotus Root and Ginger Soy Glaze is a simple yet elegant dish combining delicate white fish with tender lotus root, finished with a fragrant glaze of soy sauce, ginger, garlic and honey. Ready in under an hour with just 20 minutes of preparation, this recipe takes 25 minutes to cook and makes an impressive main course for those seeking something light and flavourful.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- ½ kglotus root(peeled and sliced into 1/4-inch rounds)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonssesame oil
- 3 tablespoonsolive oil
- 3garlic cloves(minced)
- 2scallions(sliced for garnish)
- 1 teaspoonsea salt
- ½ teaspoonwhite pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Preheat your oven to 425°F. Toss the sliced lotus root with 1.5 tablespoons of olive oil, salt, and white pepper. Spread on a baking sheet in a single layer and roast for 20-22 minutes until golden and crispy, stirring halfway through.
Tip: Don't overcrowd the baking sheet—this ensures the lotus root becomes crispy rather than steamed.
- 2
While the lotus root roasts, prepare the glaze by whisking together soy sauce, ginger, rice vinegar, honey, and sesame oil in a small bowl. Set aside.
Tip: The glaze can be made up to 2 hours ahead and stored in the refrigerator.
- 3
About 10 minutes before the lotus root finishes, heat the remaining 1.5 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Season the cod fillets on both sides with salt and pepper.
Tip: Patting the cod dry helps it develop a light golden crust when seared.
- 4
Sear the cod fillets skin-side up in the hot skillet for 2-3 minutes until the bottom is golden. Flip carefully and sear the other side for 1-2 minutes.
Tip: A non-stick skillet works best for delicate fish, but cast iron also works well if properly seasoned.
- 5
Transfer the skillet to the preheated oven and bake the cod for 8-10 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Cooking fish in the oven promotes even, gentle heating that prevents it from drying out.
- 6
Remove the skillet from the oven and drizzle the prepared ginger-soy glaze evenly over each cod fillet. Scatter the minced garlic around the fish.
Tip: The residual heat will slightly caramelize the glaze and soften the garlic.
- 7
Plate the cod in the center of each serving dish, arranging the crispy lotus root chips around the fillet. Pour any remaining glaze from the skillet over the top.
Tip: For an elegant presentation, arrange the lotus root in a fan pattern.
- 8
Garnish with fresh scallions and sesame seeds. Serve immediately while the lotus root is still crispy and the cod is warm.
Tip: This dish is best enjoyed fresh from the oven, but can be held warm for up to 10 minutes under foil.
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