Roasted Cod with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets roasted with tender pak choi in a fragrant ginger-soy glaze, finished with sesame oil and crispy garlic chips for an elegant yet simple weeknight dinner.
Ella x
Ingredients
- 4cod fillets(about 150g each)
- 8pak choi(halved lengthwise)
- 3 cmfresh ginger(peeled and minced)
- 4garlic cloves(thinly sliced)
- 3 tablespoonssoy sauce
- 2 tablespoonsrice vinegar
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil(divided)
- 1 tablespoonhoney
- 1lime(juiced)
- 1 tablespoonsesame seeds(white or mixed)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper(freshly ground)
- ¼ teaspoonchilli flakes(optional)
Detail level
Instructions
- 1
Preheat oven to 200°C (400°F). Pat cod fillets dry with paper towels and season both sides lightly with salt and pepper.
Tip: Drying the fish prevents it from steaming and helps achieve a delicate texture.
- 2
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and lime juice to create the glaze.
Tip: Make the glaze while the oven preheats to save time.
- 3
Heat 1 tablespoon of vegetable oil in a small pan over medium heat. Add sliced garlic and cook for 1-2 minutes until golden and fragrant, stirring constantly. Transfer to a small plate lined with paper towels.
Tip: Watch the garlic carefully to prevent burning, which will make it bitter.
- 4
Arrange pak choi cut-side up on a large baking sheet. Drizzle with 1 tablespoon of oil, season lightly with salt, and roast in the preheated oven for 8 minutes until lightly softened.
Tip: Start the pak choi first as it needs a slight head start.
- 5
Remove the baking sheet and arrange cod fillets among the pak choi. Brush the fish with the remaining 1 tablespoon of oil and pour the prepared glaze evenly over both the cod and vegetables.
Tip: Pour the glaze just before roasting so it caramelises on the fish rather than soaking in.
- 6
Return to the oven and roast for 12-15 minutes until the cod flakes easily with a fork and is opaque throughout, and the pak choi is tender with slightly caramelised edges.
Tip: Cod cooks quickly, so check at 12 minutes to avoid overcooking and drying out.
- 7
Transfer the roasted cod and pak choi to serving plates. Drizzle any pan juices over the top, then garnish with the crispy garlic chips, sesame seeds, and a light sprinkle of chilli flakes if desired.
Tip: The pan juices are flavourful and make an excellent light sauce for the fish.
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