Roasted Cod with Pak Choi
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners when I want something that tastes impressive but doesn't keep me in the kitchen forever. Fresh cod is so mild and delicate that it pairs beautifully with a zingy Asian inspired sauce made from ginger, garlic, soy and lime. The whole meal comes together in about 35 minutes, and pak choi is wonderfully affordable and packed with vitamins and minerals. What I love most is how little hands on time you actually need once everything is prepped. The fish roasts while the greens soften, and you end up with restaurant quality food on your table without any fuss.
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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