Cilantro roast cod and cabbage with herb salad

Discover a delightful fusion of flavors with cilantro roast cod, crunchy cabbage, and vibrant herb salad. A culinary masterpiece that is fresh and satisfying.

Ingredients:

• garlic cloves
• 5" piece ginger, peeled, coarsely chopped
• serrano chile, stem removed
• Tbsp. fish sauce
• Tbsp. honey
• Tbsp. black peppercorns
• bunch cilantro, plus ⅓ cup cilantro leaves with tender stems
• small shallots, thinly sliced, divided
• cup avocado oil or vegetable oil, divided
• Tbsp. plus ½ tsp. Diamond Crystal or 2 tsp. Morton kosher salt, plus more
• 2-lb. cod fillet, cut into 6–8 pieces
• small head of green cabbage (about 2 lb.), cut into 8 1½"-thick wedges
• cup mint leaves
• Tbsp. extra-virgin olive oil
• Lime wedges (for serving)

Instructions:

1. Preheat the oven to 425°F. Blend together 3 cloves of garlic, a 5-inch piece of ginger (peeled and roughly chopped), half of a serrano chile (stem removed), 3 tablespoons of fish sauce, 2 tablespoons of honey, 2 tablespoons of black peppercorns, half a bunch of cilantro (including stems), 1 small thinly sliced shallot, 1/4 cup of avocado oil or vegetable oil, and 1 tablespoon of Diamond Crystal or 1 and 3/4 teaspoons of Morton kosher salt until you get a smooth mixture. Place a 2-pound cod fillet (cut into 6-8 pieces) on a large plate and coat it thoroughly with half of the marinade.While that's marinating, place a small head of green cabbage (around 2 pounds) that's been cut into eight 1.5-inch thick wedges on a rimmed baking sheet. Drizzle the cut sides with the remaining 1/4 cup of avocado oil or vegetable oil and season with salt. Roast the cabbage in the oven until the tops are slightly charred, which should take about 20-25 minutes. Carefully flip them over and continue roasting until they are just tender and slightly charred on the other side, approximately 10 minutes more.Once the cabbage is cooked, remove it from the oven and spoon the remaining marinade over it. Arrange the fish on top of and around the cabbage. Roast everything until the fish is opaque and easily flakes with a fork, for about 10-12 minutes. Then, take the dish out of the oven and transfer the fish and cabbage to plates.In a small bowl, mix together 1/3 cup of mint leaves, 1 tablespoon of extra-virgin olive oil, 1/3 cup of cilantro leaves with tender stems, the remaining thinly sliced shallot, and the rest of the Diamond Crystal salt or Morton kosher salt (1/2 teaspoon).Arrange the herb salad over the fish and cabbage and serve the dish with lime wedges for squeezing over.

Summary:

• Calories: 2375 kcal
• Fat: 131 g
• Protein: 183 g
• Carbs: 129 g
• Potassium: 6464 mg
• Magnesium: 588 mg