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Cilantro Roast Cod and Cabbage With Herb Salad
This flavorful and quick cod and cabbage sheet-pan meal owes its flavor to a punchy green marinade featuring fish sauce and black pepper.
👥 4 Servings👤 Gregory Gourdet📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●blender
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Preheat oven to 425°. Purée 3 garlic cloves, one 5" piece ginger, peeled, coarsely chopped, ½ serrano chile, stem removed, 3 Tbsp. fish sauce, 2 Tbsp. honey, 2 Tbsp. black peppercorns, ½ bunch cilantro (stems and all), 1 small shallot, thinly sliced, ¼ cup avocado oil or vegetable oil, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt in a blender until smooth. Place one 2-lb. cod fillet, cut into 6–8 pieces, on a large plate; coat all over with half of marinade.
5" piece ginger, peeled, coarsely chopped1. fish sauce3 Tbsp. honey2 Tbsp. black peppercorns2 Tbsp2-lb. cod fillet, cut into 6–8 pieces1
2
Meanwhile, arrange 1 small head of green cabbage (about 2 lb.), cut into eight 1½"-thick wedges, on a rimmed baking sheet. Drizzle cut sides with remaining ¼ cup avocado oil or vegetable oil and season with salt. Roast cabbage until slightly charred on top, 20–⏱️ 25 minutes. Carefully turn over and continue to roast until just tender and slightly charred on other side, about ⏱️ 10 minutes more.
3
Remove cabbage from oven and spoon remaining marinade over. Arrange fish on and around cabbage. Roast until fish is opaque and flesh flakes easily with a fork), 10–⏱️ 12 minutes. Remove from oven and transfer fish and cabbage to plates.
4
Toss ⅓ cup mint leaves, 1 Tbsp. extra-virgin olive oil, ⅓ cup cilantro leaves with tender stems, remaining 1 small shallot, thinly sliced, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine.
. extra-virgin olive oil1 Tbsp
5
Arrange herb salad over fish and cabbage and serve with lime wedges for squeezing over.
Lime wedges (for serving)
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