Dinner · Main Dishes
Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs
- Serves
- 6 servings
Bring it to the table
About this recipe.
Roasted cabbage and cod with a ginger-cilantro marinade, mint, shallot and lime.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 3 garlic cloves
- 1 5-inch piece ginger (peeled and coarsely chopped)
- 1/2 serrano chile (stem removed)
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons black peppercorns
- 1/2 bunch cilantro (leaves and stems)
- 1/3 cup cilantro leaves and tender stems (for herb topping)
- 2 small shallots (thinly sliced, divided)
- 1/2 cup avocado or vegetable oil (divided)
- 3 1/2 teaspoons Diamond Crystal kosher salt (or 2 teaspoons Morton for the base recipe, divided; extra only to season cabbage)
- 2 lb cod fillet (cut into 6–8 pieces)
- 1 small green cabbage (about 2 lb, cut into 8 wedges about 1 1/2 inches thick)
- 1/3 cup mint leaves
- 1 tablespoon extra-virgin olive oil
- lime wedges (for serving)
Give the cabbage a head start
The cabbage needs considerably longer in the oven than the fish. Roast and turn it first, then add the cod so both can finish together.
At the table
Arrange the wedges beside the fish and scatter the herb mixture over them just before serving.
The cooking plan
How to make Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs.
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Heat the oven to 425°F. Blend the garlic, ginger, serrano, fish sauce, honey, peppercorns, half-bunch cilantro, one shallot, 1/4 cup avocado oil and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton until smooth. Divide the paste into two separate portions. Coat the cod with one half and refrigerate while the cabbage roasts. Keep the other half free of raw-fish contact.
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Arrange the cabbage wedges on a rimmed baking sheet. Drizzle the cut surfaces with the remaining 1/4 cup avocado oil and season with a little extra salt. Roast for 20–25 minutes, until the tops begin to char. Turn carefully and roast for about 10 minutes more, until just tender.
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Spoon the clean reserved half of the paste over the cabbage. Arrange the cod on and around the wedges and roast for about 10–12 minutes, continuing as needed until the thickest fish pieces reach 145°F.
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Toss the mint, olive oil, measured cilantro leaves, remaining shallot and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton in a bowl.
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Transfer fish and cabbage to plates, add the fresh herb mixture and serve with lime wedges.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Ginger-Cilantro Roast Cod & Cabbage with Fresh Herbs
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Ingredients
- 3 garlic cloves
- 1 5-inch piece ginger peeled and coarsely chopped
- ½ serrano chile stem removed
- 3 tablespoons fish sauce
- 2 tablespoons honey
- 2 tablespoons black peppercorns
- ½ bunch cilantro leaves and stems
- ⅓ cup cilantro leaves and tender stems for herb topping
- 2 small shallots thinly sliced, divided
- ½ cup avocado or vegetable oil divided
- 3 ½ teaspoons Diamond Crystal kosher salt or 2 teaspoons Morton for the base recipe, divided; extra only to season cabbage
- 2 lb cod fillet cut into 6–8 pieces
- 1 small green cabbage about 2 lb, cut into 8 wedges about 1 1/2 inches thick
- ⅓ cup mint leaves
1 tablespoon extra-virgin olive oil- lime wedges for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 425°F. Blend the garlic, ginger, serrano, fish sauce, honey, peppercorns, half-bunch cilantro, one shallot, 1/4 cup avocado oil and 1 tablespoon Diamond Crystal salt or 1 3/4 teaspoons Morton until smooth. Divide the paste into two separate portions. Coat the cod with one half and refrigerate while the cabbage roasts. Keep the other half free of raw-fish contact.
- Arrange the cabbage wedges on a rimmed baking sheet. Drizzle the cut surfaces with the remaining 1/4 cup avocado oil and season with a little extra salt. Roast for 20–25 minutes, until the tops begin to char. Turn carefully and roast for about 10 minutes more, until just tender.
- Spoon the clean reserved half of the paste over the cabbage. Arrange the cod on and around the wedges and roast for about 10–12 minutes, continuing as needed until the thickest fish pieces reach 145°F.
- Toss the mint, olive oil, measured cilantro leaves, remaining shallot and remaining 1/2 teaspoon Diamond Crystal salt or 1/4 teaspoon Morton in a bowl.
- Transfer fish and cabbage to plates, add the fresh herb mixture and serve with lime wedges.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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