Cilantro Roast Cod and Cabbage with Herb Salad

This flavorful recipe is adapted from Bon Appetit magazine. I am not a huge cabbage fan, but I was amazed at how flavorful it was when oven-charred and drizzled with the sauce. If you don’t like spicy food, try reducing or eliminating the chile and the whole peppercorns.  Although it says it makes 4-6 servings, I made a half recipe, and it was enough for dinner for two and lunch the next day.
Shared by Patricia C.

Marinade:

3 garlic cloves
1 5” piece ginger*, peeled and coarsely chopped
½ serrano chile, stem removed
3 T fish sauce
2 T honey
2 T black peppercorns
½ large bunch cilantro, plus 1/3 c cilantro with tender stems
2 shallots, thinly sliced, divided
½ c avocado oil, divided
1 T Morton Kosher salt

*Herb of the year for 2023😊

Fish:

2 lb. cod fillet, cut into 6-8 pieces
1 small head green cabbage (about 2 lbs.), cut into 8 – 1 ½ thick wedges
1/3 c mint leaves
1 T extra virgin olive oil

Lime wedges

Preheat oven to 425 degrees. Puree first seven ingredients, plus 1 shallot and ¼ cup of avocado oil and 1 T salt, in blender or food processor until smooth. Place cod on large plate and coat with half of marinade.

Arrange cabbage on baking sheet, drizzle with ¼ C oil and season with salt. Roast until slightly charred, 20-25 minutes. Turn and roast until slightly charred on other side, about 10 minutes.

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.

Toss mint, olive oil, 1/3 c cilantro, remaining shallot, and remaining salt in small bowl. Arrange herb salad over fish and cabbage and serve with lime wedges for squeezing over.